Lemony Beet Dip

  • Prep Time: 15m
  • Cook Time: 1h 45m
  • Total Time: 2h

Ingredients

  • 2 lb beets with green tops
  • 1 garlic clove
  • 3/4 cup pecan halves
  • 1/2 cup extra virgin olive oil
  • Zest of 1 lemon (about 2 tsp.)
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoons table salt
  • 1/3 cup finely crumbled feta cheese
  • Garnish: chopped fresh chives
  • 2 lb beets with green tops
  • Crackers or crostini
  • 1 garlic clove
  • 3/4 cup pecan halves
  • 1/2 cup extra virgin olive oil
  • Zest of 1 lemon (about 2 tsp.)
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoons table salt
  • 1/3 cup finely crumbled feta cheese
  • Garnish: chopped fresh chives
  • Crackers or crostini

Instructions

  1. Preheat oven to 400°F. Remove tops from beets, reserve for another use. Wrap beets in heavy-duty aluminum foil, making sure to seal completely into a packet so steam can’t escape.
  2. Preheat oven to 400°F. Remove tops from beets, reserve for another use. Wrap beets in heavy-duty aluminum foil, making sure to seal completely into a packet so steam can’t escape.
  3. Roast at 400°F for 1 hour and 45 minutes or until soft. Cool to room temperature and slip off peeling.
  4. Roast at 400°F for 1 hour and 45 minutes or until soft. Cool to room temperature and slip off peeling.
  5. Cut beets into fourths.
  6. Cut beets into fourths.
  7. Pulse garlic in a food processor until finely minced. Add pecans; pulse to finely chop. Add beets; pulse. Add olive oil and next 3 ingredients; process until smooth.
  8. Pulse garlic in a food processor until finely minced. Add pecans; pulse to finely chop. Add beets; pulse. Add olive oil and next 3 ingredients; process until smooth.
  9. Transfer to a serving bowl or shallow dish. Top with 1⁄3 cup finely crumbled feta. Serve with crackers or crostini.
  10. Transfer to a serving bowl or shallow dish. Top with 1⁄3 cup finely crumbled feta. Serve with crackers or crostini.
  11. Crackers or crostini

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