Lemony Beet Dip

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