Roasted Beet Garlic Walnut Dip

Roasted Beet Garlic Walnut Dip

This dip is definitely a crowd pleaser and heard to keep your hands off of. The combination of the roasted beets, garlic and walnuts is sure to satisfy one’s salty palette. This nutrient-dense dip is great with crackers, pita, cut up veggies and without the guilt of having a few extra helpings.

This Valentine’s Day why not try this heart healthy savoury treat. Here are a few reasons why…

Beets are great for regulating your blood pressure, due its high level of nitrates. By dilating the vessels, it can help lower blood pressure within a few hours, that’s amazing! Alongside the super beets, eating walnuts regularly can help improve cholesterol levels (blood fats), which can reduce the risk of heart disease.

The addition of fresh lemon juice not only gives a great freshness to the dip, but also a high dose of Vitamin C, which not only boosts your immune system, but can also reduce your blood pressure and risk of cardiovascular disease.

Roasted garlic, has this rich buttery sweet flavour and if you have not tried it yet, I highly recommend you do. Garlic boasts a number of amazing health properties, especially when it comes to blood pressure. To truly benefit from garlic, it is best eaten raw, but a number of nutrients remain when roasted. Plus, with it’s great flavour, it makes it easier to eat a few extra.

Roasted Beet Garlic Walnut Dip

Equipment:

  • Food processor or Blender
  • sheet pan (for roasting)
  • a small sheet of foil (for garlic)

Ingredients:

  • 2-3 medium sized red beets
  • 3 garlic cloves
  • 1/3 cup walnuts
  • 2 tbsp yogurt (full fat is creamier) or tahini
  • juice of half a lemon (or a whole one if it’s a small lemon)
  • a pinch of salt and pepper for taste
  • 2-3 tbsp olive oil

Directions:

  1. Preheat oven to 400 degrees
  2. Peel and dice beets into 1 1/2 inch pieces
  3. Slice top off head of garlic in a piece of foil, add a splash of olive oil and cover. You will only need a few garlic cloves, the rest can be stored in refrigerator for future use.
  4. Place beets and garlic in the oven and roast for about 30 minutes.
  5. The last few minutes (3-5) add the walnuts in to give it a quick roast (you can also keep them raw)
  6. Once the ingredients have cooled, add them into a food processor along with lemon juice, salt, pepper and yogurt.
  7. While it pulses, add a few tablespoons of olive oil to create a smoother consistency.
  8. To finish off the dip, pour into a small bowl and a little extra yogurt, some extra chopped walnuts or even some freshly chopped herbs.
  9. Serve immediately or store in refrigerator for a few days.

Enjoy!

Antonietta xo

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Antonietta Ferretti
Antonietta Ferretti

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