Beetroot Dip

The holidays are officially here!  For many of us, that means stressful entertaining, and lots of time spent in the kitchen. For me, coming up with what to make is sometimes the hardest part—especially if I am asked to bring an appetizer to a party. Though I’ll never forget that year I was invited to a Christmas potluck, and rushed home from work early to make sausage balls—a Southern delicacy—while someone else went to the In-N-Out drive-through and brought cold fries! Don’t be that guest! The Beetroot dip that Ragan served at our last Lovely Dinner is an easy make ahead appetizer, and the perfect starter to a heavy meal. Best of all, the color is vibrantly festive—think holiday entertaining—completely guilt-free, and will ensure that you are invited again next year.

Beetroot Dip by Beauty in the Bite

5-6 medium sized beets, scrubbed clean
4 Tbsp tahini sesame seed paste
Juice of 2 medium lemons
1 small clove garlic, chopped
2 Tbsp rice vinegar
1 Tbsp lemon zest (zest from approx. 2 lemons
1/2 cup walnuts
Generous pinch of sea salt or Kosher salt
1 bunch fresh dill (3 sprigs for dip and the rest for garnish)
Fresh ground pepper to taste
*Optional pumpkin seeds for garnish

Cover beets with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

Place the beets with the rest of the ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust salt and pepper as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

*Use the rest of the dill for garnish on your dish and pumpkin seeds- as we have done here.

Photos by Carla Choy


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