This is a surprisingly sweet dip—made from delicious raw beets—that is great with vegetables or whole grain crackers or as a topping on a piece of salmon. Use it as part of a vegetable platter! Recipe is from the What to Eat When Cookbook publishing October 20, 2020. Copyright National Geographic 2020. All recipe images credited to Scott Suchman.
⅓ cup (about 1.2 ounces) walnuts, toasted
1 garlic clove, peeled
8 ounces beets (about 2 medium), peeled, cut into ¾-inch dice
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil, plus more to taste
¼ teaspoon fine sea salt, plus more to taste
Fresh Italian parsley, chopped, for garnish (optional)
Combine walnuts and garlic in a food processor. Pulse using on/off turns until finely chopped.
Add beets and lemon juice, and pulse until all ingredients are incorporated and finely chopped.
Add 3 tablespoons oil and ¼ teaspoon salt and process until a chunky paste forms, occasionally scraping down the sides of the bowl.
For a thinner consistency, add additional oil by teaspoonfuls. Taste and season with more salt, if desired. Transfer to a small bowl. Garnish with parsley.
To toast walnuts, place on a parchment-lined sheet pan and cook for about 8 minutes at 350°F. They will turn a light golden brown. Don’t keep toasted nuts for too long, because the heated fats turn rancid more quickly than raw nuts.
A simple but tasty dish of colorful roasted root vegetables is seasoned with balsamic vinegar, fresh herbs and toasty California walnuts.
This vegetarian empanada is packed with a seasoned walnut mushroom filling and is served with a tangy yogurt and cilantro sauce.
