This vibrant Beet & Walnut Dip blends earthy roasted beets with crunchy walnuts, creamy tahini, and zesty lemon for a nutrient-rich, satisfying snack.
Packed with plant-based protein, fiber, and heart-healthy fats, it’s naturally gluten-free and dairy-free.
Quick to prepare and full of flavor, it’s perfect for everyday cooking, meal prep, or as a wholesome appetizer for gatherings.
Beet & Walnut Dip
Equipment
- 1 Baking dish
- Aluminum foil – enough to wrap beets
- Food Processor
- Knife
- Cutting board
- Measuring Cups and Spoons
Ingredients
- 2 large beets ~2 cups chopped
- 1 ⅓ cups walnuts
- 1 teaspoon cumin seeds
- 2 tablespoons almond flour
- 3 cloves garlic
- 2 tablespoons tahini
- ¼ cup fresh lemon juice
- ½ cup olive oil
- ½ teaspoon salt adjust to taste
Instructions
- Prepare the Oven and Beets: Preheat your oven to 175°C (350°F) to ensure an even roasting temperature. While the oven heats, wash the beets thoroughly under running water using a vegetable brush to remove any dirt and debris. Trim the beet greens and roots if needed. Pat them dry with a kitchen towel.
- Wrap Beets for Roasting: Individually wrap each beet in aluminum foil. This prevents moisture loss and ensures even cooking while intensifying the beet’s natural flavor. Place the wrapped beets into a baking dish large enough to hold them comfortably without crowding.
- Roast the Beets: Place the baking dish in the preheated oven and roast for approximately 40 minutes. Cooking time will vary slightly depending on the size of the beets. Check for doneness by inserting a fork or skewer into the center — it should slide in easily without resistance.
- Cool and Peel Beets: Once roasted, remove the beets from the oven and allow them to cool slightly until safe to handle. Carefully unwrap each beet (watch for hot steam), and peel off the skins using your fingers or a small paring knife. Wear gloves if desired to avoid staining your hands.
- Chop Beets for Blending: Cut the peeled beets into medium-sized pieces, about 1–2 inches each. This size helps ensure smooth blending and even texture in the dip. Place the chopped beets into a clean cutting board or bowl.
- Prepare Walnut Mixture: In a food processor, add the walnuts and cumin seeds. Pulse them until broken down into coarse crumbs. This step releases their natural oils and enhances the dip’s flavor and texture.
- Blend the Dip Ingredients: Add the chopped beets, almond flour, garlic cloves, tahini, lemon juice, olive oil, and salt to the food processor. Blend on high speed until smooth and creamy. Pause occasionally to scrape down the sides to ensure all ingredients are fully incorporated.
- Adjust Seasoning: Taste the dip and adjust seasonings as needed. You can add extra lemon juice for brightness, more salt for depth, or additional tahini for creaminess. Blend again briefly to mix adjustments evenly.
- Serve or Store: Transfer the dip to a serving bowl. Garnish with a sprinkle of cumin seeds, crushed walnuts, or fresh herbs like parsley if desired. Serve immediately with fresh vegetables, crackers, or warm bread, or store in an airtight container in the refrigerator for up to 5 days.
Notes
- Roasting beets enhances their natural sweetness and deepens flavor, making this dip richer and more aromatic.
- Walnuts can be lightly toasted before blending to intensify their nutty taste.
- Adjust lemon juice and salt gradually — acidity and seasoning can dramatically affect the dip’s balance.
- For a smoother texture, strain the dip through a fine mesh sieve after blending.
- Wear gloves when handling roasted beets to avoid staining your hands.
Chef’s Secrets: Maximizing Flavor Depth
To elevate this Beet & Walnut Dip, try lightly toasting the cumin seeds and walnuts separately before blending.
Toasting intensifies aromas and creates a richer depth of flavor.
You can also experiment with adding a pinch of smoked paprika or a dash of cayenne pepper for warmth and complexity.
Fresh herbs like parsley or dill sprinkled on top before serving can enhance the presentation and add refreshing notes to the earthy base of the dip.
Serving Suggestions: Creative Pairing Ideas
This Beet & Walnut Dip is versatile and pairs beautifully with a variety of dishes.
Serve it as a vibrant spread on warm flatbread or toasted sourdough.
It works well as a creamy base for grain bowls or as a flavorful side to roasted vegetables.
For a party, serve it with assorted crudités like cucumber sticks, bell peppers, and carrots for a colorful and healthful platter.
Storage Tips: Keeping Dip Fresh Longer
Store the dip in an airtight container in the refrigerator for up to five days.
The flavors tend to develop and deepen over time, so it may taste even better after a day or two.
For longer storage, freeze the dip in portions using freezer-safe containers or silicone molds for up to three months.
Thaw in the refrigerator overnight and stir before serving.
Always taste before serving to adjust seasoning if needed.
Frequently Asked Questions
1. Can I use raw walnuts instead of roasted?
Yes, you can use raw walnuts. Roasting is optional but enhances flavor and texture. If using raw walnuts, consider lightly toasting them in a dry pan for a few minutes before blending to release their oils.
2. Is there a substitute for almond flour?
You can substitute almond flour with ground sunflower seeds or oat flour to maintain texture while keeping the recipe gluten-free. Note that this may slightly alter flavor.
3. How do I store leftover dip?
Keep leftovers in a sealed glass or plastic container in the refrigerator for up to five days. Stir before serving to maintain smooth texture.
4. Can I make this dip ahead of time?
Yes — preparing this dip a day ahead allows flavors to meld beautifully. Store it refrigerated in an airtight container and bring to room temperature before serving.
5. Can I freeze the beet dip?
Absolutely. Freeze in airtight containers for up to three months. Thaw overnight in the refrigerator and stir well before serving. Freezing may slightly change texture, so it’s best enjoyed within the first month.
