This vibrant roasted beet dip brings both color and flavor to your holiday table. Serve it with toasted bread and pita chips, colorful seasonal vegetables and seasoned California walnuts.
1/3 C Walnuts, toasted and coarsely chopped, plus more for garnish (optional)
1 Garlic clove, peeled and coarsely chopped
8 oz. Roasted beets, coarsely chopped and patted dry with paper towels (about 2 medium beets)
1 1/2 tsp Za’atar
1/8 tsp Cayenne pepper ground (optional)
1 Tbsp Pomegranate Molasses
1 tsp Lemon juice, fresh
1/4 tsp Sea salt, fine
2 Tbsp Extra virgin olive oil
2 Tbsp Goat cheese, crumbles, for garnish (optional)
1 Scallion, thinly sliced, for garnish (optional)
Combine walnuts and garlic in a food processor. Pulse using on/off turns until the walnuts are a bit beyond the consistency of sand but not quite nut butter.
Add beets and pulse until all ingredients are incorporated and finely chopped.
Add za’atar, cayenne pepper (if using), pomegranate molasses, olive oil, lemon juice and salt and process until smooth, occasionally scraping down sides of bowl.
Taste and season with more za’atar, lemon juice and salt, if desired.
Transfer to a small serving bowl. Sprinkle with walnuts, goat cheese and scallions on top if you like.
This fluffy dip gets its great flavor from shallots and fresh herbs. It’s great for entertaining as it may be prepared several days ahead. Serve with veggies or crackers.
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