This recipe is a copycat version of the beet and orange dip at our local Wegmans grocery store. Wegmans don’t add walnuts to their dip. But I like the nutty, creamy muhammara-like flavor that the walnuts add to this dip. Its sweet, tart and great for dipping pita bread or in a vegetable crudite platter. I love the brilliant color of beets too. But if you don’t like beets, try this with carrots.
Dont throw away beet greens. They taste great chopped up and sauteed in some olive oil, garlic and a splash of balsamic vinegar.
I love the delightful earthiness of roasted beets. They take about an hour in a 400 degree oven to get fork tender. If you are in a hurry, use drained, canned beets. Once the beets are roasted, all you do is puree them with some toasted walnuts, balsamic vinegar, orange juice and garlic.
I served this dip with carrot and celery sticks and toasted mini whole grain pita bread.
Here are some other ways to use this dip:
- Use as a sandwich spread
- Mix it into hummous for a gorgeous light pink colored dip
- Serve as a platter with vegetable crudites, melba toast, olives, crackers, apple wedges
Dont have walnuts? Try these beet dip recipes
- Beet dip with tahini from Lovely Morning
- Yogurt and beet dip from Shabak’s Kitchen
- Cream cheese beet dip from Vegetarian Times