Roasted Beet and Walnut Dip (Gluten Free and Soy Free with Easy Oil Free Option)
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I love beets. They are one of my favorite things to grow in my garden and one of my favorite things to eat. I made this beet dip yesterday and ended up eating it by the spoonful because it really is that good. If you want to offer a presentation that is slightly more pleasing to guests (I understand that not everyone eats their dips by the spoonful), I recommend serving it with veggie slices and these gluten free almond meal crackers. You can also use it as a spread and it makes for a really delicious, colorful sandwich.
I like beets because they taste good but they are also really, really good for you. There are many articles and studies that revere beets for their ability to increase athletic performance, prevent cancer, detox the liver and even boost brain performance. While these benefits are not all without contradiction, one thing is for certain: Beets are full of nutrients. They are low in calories and fat but they offer robust amounts of folate, manganese, fiber, and vitamin C. They are also a good source of iron.
The walnuts in this recipe add healthy, unsaturated fat. They are also full of manganese, protein and fiber and have been shown to reduce inflammation.
Let me know if you try this recipe! I’d love to hear how you liked it. If you have other beet recipes, please let me know. Like I said, I love beets!
Roasted Beet and Walnut Dip
Ingredients
- 2 large beets peeled and chopped into 1/2" cubes, approx 3 cups.
- 4 cloves garlic whole, peeled
- 1 Tbsp olive oil sub vegetable broth for oil free option
- 2/3 cup raw walnuts
- 1.5 tsp balsamic vinegar
- 3/4 cup water
Instructions
- Preheat oven to 425 degrees F.
- In a glass baking dish, combine the chopped beets, the whole garlic cloves and 1 Tb. olive oil. For an oil free dip, use 1 TB. vegetable broth or water instead of the oil.
- Bake the beets and garlic for 50 minutes at 425F. Stir occasionally to keep the beets from drying out.
- While the beets are baking, toast the walnuts: Place the walnuts in single layer in a pan on the stove top. Cook over medium-high heat for about 5 minutes, stirring or shaking the pan to keep the walnuts from burning. The walnuts will smell toasted and will have just started to brown when they are ready. Remove the toasted walnuts from the pan and allow them to cool.
- When the garlic and beets have cooked, place them in a blender along with the toasted walnuts, the balsamic vinegar and the water. Blend until smooth. Store this dip in the refrigerator and serve chilled with crackers or veggie slices.