Beet Dip Laura Recipes

BEETROOT DIP / BEET DIP

Steps:

• Discard all the liquid from the beetroot and beets can.
• Place all ingredients (drained beetroots/beets, garlic cloves, lemon juice, olive oil, coriander, cumin, sweet paprika, cinnamon sea salt and black pepper) in a blender and puree until it's smooth.
• Serve with warm pita bread, Turkish bread, white bread or flat bread. Enjoy.

BEET AND WALNUT DIP

Steps:

• In a blender (or food processor, they work equally well) combine the roasted beets, walnuts, garlic, vinegar and maple syrup. Blend to combine.
• With the blender running, drizzle in the olive oil. Season dip with salt and za'atar, if using. Blend into a smooth paste. Taste and adjust seasoning if necessary (see note).
• At this point, the dip can be transported to an air tight container and kept, refrigerated, for up to 4 days.
• To serve: partially fold in the sour cream to the dip. I like to marble the red and the white colours instead of completely combining them. Spoon into a shallow bowl with plenty of surface area.
• Drizzle the dip generously with olive oil. Sprinkle with dill and black pepper. Finish with flaky salt. Serve with crackers or pita and cut vegetables.

ROASTED BEET AND CASHEW DIP

Steps:

• Place the cashews in a small bowl and add enough water to cover the nuts. Set aside until ready to make the dip, about 5 minutes.
• Combine the drained cashews, beets, beet juice, dill, lemon zest and juice and cucumber in the carafe of a food processor. Pulse into a smooth paste, about 2 minutes, scraping down the sides of the carafe as needed. While the machine is running, stream in the olive oil. Turn off the machine and season the dip with salt and pepper. Pulse until just combined and pour into a serving bowl. Garish with a drizzle of olive oil, chopped dill, and crumbled feta cheese. Serve with potato chips. Store in an airtight container in the refrigerator for 1 week.
• Leave the skins on the potatoes and slice as thinly as you can manage; you can also use a mandoline if desired. Pat dry with a paper towel. Heat enough oil to fill a heavy-bottomed pot or Dutch oven halfway to 375 degrees F. Drop in the potatoes in batches and fry until crisp and starting to brown on the edges, 1 to 2 minutes. Remove to wire rack-lined baking sheet pan and sprinkle with some salt.

CREAMY BEET DIP

Steps:

• Heat oven to 425°F. Roast beets on a cookie sheet lined with parchment paper, turning once halfway through, until soft, 45 to 60 minutes. Remove from oven and let cool. Peel beets under running water. In a food processor, combine beets, sour cream, 2 teaspoons juice, cardamom, salt and garlic; blend until smooth. Transfer to a bowl and garnish with zest to taste. Serve with pita, if desired.