Beet and Walnut Dip

May 7, 2010

Beet and Walnut Dip

Sara Jones, Tucson CSA

This is a great dip or spread for bread or pita. Top with fresh
herbs and chopped olives, if you like.

1 bunch beets, roasted, peeled and roughly chopped
3 cloves garlic
1 cup walnuts
2 tablespoons olive oil
1/4 cup plain yogurt or sour cream
Salt to taste

Process garlic and walnuts in a food processor or blender until
finely ground. Add beets and olive oil and process until smooth.
In a medium bowl, combine beet mixture with yogurt or sour
cream. Salt to taste. Store in refrigerator covered with a layer of
oil for up to one week.

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