Beetroot and walnut dip

Besides its amazing colour, this dip from Mario Batali has a wonderful combination of earthy ingredients. It's great with warm pitta bread - or simply eaten with a spoon
Beetroot and walnut dip
  • Rating:
  • Serves: 6-8
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 200 g walnuts
  • 450 g beetroot, trimmed, boiled or roasted, peeled, and cut into large chunks
  • 100 ml olive oil
  • 50 ml water
  • 2 tbsp tahini
  • 1-2 tbsp lemon juice
  • 1 pinches salt

Method

1. Pulse the walnuts in a food processor until coarsely chopped. Add the beets and pulse until a rough paste forms.

2. Add the olive oil, water, and tahini and pulse a few times, just until combined.

3. Stir in the lemon juice and season to taste.

Rate This Recipe

1
2
3
4
5