Roasted Beet and Orange Dip with Walnuts

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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.

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Dont throw away beet greens. They taste great chopped up and sauteed in some olive oil, garlic and a splash of balsamic vinegar.

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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.

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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

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Dont have walnuts? Try these beet dip recipes

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Roasted Beet and Orange Dip with Walnuts Recipe
makes about 1 1/2 cups

12 oz beets (2-3 medium beets)
3/4 scant cup walnuts
2 tbsp balsamic vinegar
1/2 tbsp sugar, depending on how sweet the beets are
2 pods garlic
3 tbsp orange juice
salt, pepper
1/2 tsp orange zest

Wash and dry the beets. Wrap them in foil,place in a baking dish and bake in a 400 degree f oven for 1 hour or till the beets are fork tender. Let the beets cool a little and peel the skin.

Toast walnuts in a pan over medium heat till they are light brown. Place the roasted beets, toasted walnuts and all other ingredients, except orange zest in a blender. Puree till smooth. Adjust vinegar, sugar, and salt to taste. Transfer the dip to a bowl and mix in orange zest. Serve chilled with pita bread and vegetable crudites.

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Comments

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26 thoughts on “Roasted Beet and Orange Dip with Walnuts

  1. Hey sala
    Brilliant pink colour! They look so creamy and thick. Actually I have tasted this and tried my version with beets, garlic, tahini, lemon zest, lemon juice, mint, salt.(mine was modified Hummus) Lolz.
    They did taste good I gotta try urs for sure. Shall let u know how it tasted :-)

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  2. Beautiful dip, and I love beets! I love beet greens too. I just realized I’ve missed several of your posts because my feed reader wasn’t updating your site for some reason. I have some catching up to do!

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  3. I love beetroot in any shape or form, so this is very tempting. Never thought to use orange juice or walnuts in my dip before, will try it next time. Amazing colours in your photos, love them!

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  4. I can’t recommend this recipe enough!! What an amazing dip out of a few things you probably have in the pantry right now. I didn’t have fresh beets but was pretty excited to find a new use for the canned beets on the shelf. I made the dip exactly as instructed with no changes and couldn’t be happier :)

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  5. I just made this and LOVE it – haven’t served it yet so the jury’s still out to find out if it’s a crowd pleasure. But if it’s not, that just means more for me! I think I’ll serve with veggies and baked sweet potato sticks but I think it would probably be best with pita bread or even served as a base of a lettuce cup salad or something.

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    Sala @ Veggie Belly Reply:

    so glad you liked it! let me know if the ‘crowd’ liked it too :) yes, its great with pita bread. i even use it as a sandwich spread.

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  6. I loved this recipe !! It looks good and tastes great. Thanks so much :) Can you please let me know how long can this last in the fridge? I am thinking 2-3 days, is that right?

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