Beet Muhammara
Description
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.
Ingredients
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⅓ cup (about 1.2 ounces) walnuts, toasted
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1 garlic clove, peeled
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8 ounces beets (about 2 medium), peeled, cut into ¾-inch dice
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2 tablespoons fresh lemon juice
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3 tablespoons extra-virgin olive oil, plus more to taste
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¼ teaspoon fine sea salt, plus more to taste
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Fresh Italian parsley, chopped, for garnish (optional)
PREPARATION
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Combine walnuts and garlic in a food processor. Pulse using on/off turns until finely chopped.
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Add beets and lemon juice, and pulse until all ingredients are incorporated and finely chopped.
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Add 3 tablespoons oil and ¼ teaspoon salt and process until a chunky paste forms, occasionally scraping down the sides of the bowl.
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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.
Recipe Tip
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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.
NUTRITION
- Calories: 113 cal
- Total Fat: 10.3 g
- Saturated Fat: 1.7 g
- Sodium: 120 mg
- Carbohydrates: 4.9 g
- Dietary Fiber: 1.1 g
- Total Sugars: 3 g
- Added Sugars: 0 g
- Protein: 1.5 g
- Calcium: 12 mg
- Potassium: 136 mg