Beet Muhammara Recipes

BEET AND WALNUT DIP

Beet and Walnut Dip image

An easy winter recipe for vibrant beet and walnut dip. Swirled with sour cream and topped with dill, it's a healthy, yet luxurious appetizer.

Provided by Aimee

Time 10m

Number Of Ingredients 11

Ingredients

3 medium cooked beets (roasted or otherwise, peeled)
1/3 cup toasted walnuts
1 garlic clove (finely minced)
4 teaspoons red wine vinegar
1 teaspoon pure maple syrup
1/3 cup extra virgin olive oil (plus more to garnish)
1/2 teaspoon fine sea salt
1/2 teaspoon ground za'atar (optional)
3/4 cup full-fat sour cream (or yogurt)
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 368 kcal, Carbohydrate 16 g, Protein 5 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 22 mg, Sodium 426 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

BEET MUHAMMARA

Beet Muhammara image

A brilliant red-purple take on the Middle Eastern dip made with walnuts and peppers. We used red beets but Chioggia beets would also make a spectacular dip.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 1h10m

Number Of Ingredients 10

Ingredients

1 1/2 cups walnut halves, toasted and cooled
2 pounds red or Chioggia beets, peeled and chopped (3 cups)
1 small clove garlic, peeled
2 teaspoons ground cumin
2 tablespoons fresh lemon juice
2 teaspoons ground Aleppo pepper
2 tablespoons pomegranate molasses, such as Al Wadi
2/3 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
Fresh cilantro and sliced radishes, for serving

Steps:

Puree nuts, beets, garlic, cumin, lemon juice, Aleppo pepper, and molasses in a food processor until combined, about 30 seconds. Stream in oil; puree to a coarse but even texture. Season with salt and black pepper. Cover; refrigerate at least 1 hour and up to 3 days. Serve, topped with more oil and cilantro, with radishes alongside.

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Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
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