This has been a family favorite in recent years; an earthy, sweet completely vegetarian and gluten free dip that has potential to make even the most boisterous beet hater an instant fan.

Beet Dip, Walnuts and Honey

Serves:  8 to 10 | Prep, Cook Time:  20 minutes 

INGREDIENTS

2 medium sized beets, approximately ½ pound

1 ¼ cup walnuts, toasted, rough chopped, divided

1 lemon, juiced

3 tablespoons honey, divided

1 teaspoon chile flakes

1 garlic glove, peeled

1 teaspoon kosher salt

½ cup extra virgin olive oil

Cracked black pepper

1 cup plain Greek yogurt

Naan, for serving

English Cucumbers, for serving

TECHNIQUE

Roast or boil the beets until tender, then peel and allow to cool.  Place cooked beets, one cup of walnuts, lemon juice, two tablespoons honey, chile flakes, garlic, and salt into a food processor or blender.  Purée until beets and nuts are finely chopped – then slowly drizzle olive oil into beet mixture, blending on high, until creamy; taste and season appropriately with pepper, salt, and lemon juice. 

Spread Greek yogurt into a pool on a platter, then top with beet dip.  Top with a generous drizzle of honey, chopped walnuts and serve with naan and cucumbers for dipping.