Wednesday, April 6, 2011

Raw Beet + Walnut Dip

This unique dip combines the nutritional punch of raw beets with walnuts for a double superfood whammy. And even kids are drawn to it's bright pink color. Try it as is with apples and pears or take it savory with the optional additions and use as a veggie dip or spread on your favorite cracker. 
  • 2 cups shredded raw beet

  • 1/2 cup walnuts, soaked
 for one hour and drained
1 TB olive oil
  • 2 TB Tahini
  • 1 TB balsamic vinegar
  • 1 TB lemon juice
  • Himalayan Salt to taste
Add beets and soaked walnuts to food processor and blend until almost entirely smooth. Add oil, tahini, vinegar, lemon juice and blend until desired consistency is reached. Add Himalayan salt to taste. Also delicious with a sprig of rosemary tossed in with the beets and nuts. 
  • 1 garlic clove, minced (added with beets and walnuts)
  • 1/4 small red onion, chopped (added with beets and walnuts)
  • A sprig of rosemary, chopped (added with oil)

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