Beet and Walnut Dip

The tangy and zesty-ness of orange and beet flavors pairs so lovely with the neutral walnuts. This dip is perfect on toast, crackers, or cucumber slices!

BEET AND WALNUT DIP [VEGAN, GLUTEN-FREE]

INGREDIENTS

• 14 1/2-ounces fresh beets (scrubbed with skin on)
• 1/2 cup walnuts, soaked in water 4-6 hours
• 1 tablespoon orange zest (about 1 orange)
• 3 tablespoons orange juice (about half an orange)
• 1 1/2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 3-4 tablespoons water
• 1 teaspoon salt
• Freshly ground pepper
• Optional topping: parsley, toasted walnuts

PREPARATION

1. Pre-heat oven to 400°F convection.
2. Add beets to a small baking dish in a single layer. Drizzle with oil, add a pinch of salt, and a splash of water (a few tablespoons).
3. Cover tightly and roast for 50-60 minutes until tender.
4. Let cool slightly then peel and add to a food processor with the drained walnuts and remaining ingredients.
5. Blend until smooth, and top with parsley and walnuts.

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