Roasted Beet and Walnut Dip
Watch out, hummus. This beet and walnut dip is comin’ for ya!
If you’ve ever found yourself in a beet rut wondering what to do with these red, earthy gems, you’re in luck! This beet and walnut dip is incredibly easy to make, has a ton of health benefits and is totally vegan, paleo, and gluten-free. Plus, the beets give this dip a gorgeous vibrancy that will light up any table. Get ready to impress your guests or family with this delicious, healthy dish!
If you’ve ever asked yourself, “what do I do with beets?”, look no further! This beet and walnut dip only contains 8 ingredients that can easily be found at any supermarket. In addition to being vegan, paleo, and gluten-free, this dip has several health benefits because of its amazing ingredients.
Not just a pretty face, beets also pack a punch in the nutrient department. They are high in several vitamins and minerals but low in calories. Some studies have also suggested that beets have a number of anti-inflammatory properties. The second main ingredient – walnuts – are rich in antioxidants, omega 3 fatty acids, and may also help to reduce inflammation.
Easy to prepare!
The preparation methods for this beet and walnut dip are straightforward and simple. All you need is an oven and either a high-speed blender or a food-processor!
You’ll begin by washing, peeling and chopping your beets, and roasting them in the oven for about 35 minutes. I like to also roast the walnuts for a few minutes because I find it really adds to their flavour.
Once your beets are roasted, you will use a high-speed blender or food processor to pulse them until coarse. I use my Vitamix for this recipe and would highly recommend it.
Once the beets reach a consistency similar to the photo above, add your other ingredients. Toasted walnuts for a bit of crunch, tahini for creamy smoothness, and garlic, cumin, lemon and salt for additional flavouring. Give that a few pulses in your blender or food processor and, voila! You’re already done!
Guys, seriously, just LOOK how gorgeous this dip is!!
As a dip
I have a few ways I like to serve this dip depending on the occasion and/or the crowd. If I’m making a batch for myself to have in the fridge for occasional (OK, constant) snacking, I tend to just put the dip in a bowl. I top it with crumbled walnuts, a drizzle of olive oil, and call it a day.
If covered, it should stay fresh for up to a week in the fridge. But, if I’m being real with you guys, I’ve usually demolished this dip by day 2 or 3 anyway. If you can make it longer, you are clearly stronger willed than I!
This beet and walnut dip is also a great option for bringing along to a gathering or potluck. If I’m bringing it as my contribution to a party, I almost always serve it dressed up in a bowl. I find this is the easiest way to transport it and have it still look nice by the time I arrive.
Because of its simultaneously crunchy and smooth texture (yes, it does BOTH), this dip pairs really well with soft pita bread or crunchy crackers. But, if you are following a low-carb and/or gluten-free diet, fear not! I have you covered too!
As an appetizer
My VERY favourite way to serve this dip is actually as a bite-sized, low-carb appetizer. If I’m hosting, I’m almost sure to make these. First of all, they look like I got the party professionally catered, and/or spent hours in the kitchen preparing. Neither of those things are likely to ever be true, but I’m definitely OK with guests believing both. Our little secret!
You can whip these colourful pop-able appetizers up in a matter of minutes once you have the dip made. You can even prepare the beet and walnut dip the day before to really save yourself some day-of time. Simply slice up a cucumber, place about a tablespoon of dip on each, and top with a piece of walnut and a sprig of dill!
If you’ve made this dip and have other creative ways to serve it, I’d love to hear from you! Share your ideas in the comments below!
Looking for other ways to serve this Roasted Beet and Walnut Dip?
This dip would go really well as part of a larger Mezze Board, which is basically like a cheese board of Mediterranean foods. Here is some Mezze Board inspo for you to build around this Roasted Beet and Walnut Dip:
- How to Craft a Mezze Board by Chef Sous Chef
- The Ultimate Mediterranean Mezze Platter by The Mediterranean Dish
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Roasted Beet and Walnut Dip
- 2–3 medium beets, about 1.5 lbs
- 3 tablespoons olive oil, separated
- 1 cup walnuts
- 2 tablespoons tahini
- 1 clove garlic
- 1 teaspoon ground cumin
- Juice from 1/2 a lemon, about 1 tablespoon
- Salt to taste
- Preheat oven to 425 degrees.
- Peel and dice the beets. Place in a baking tray and drizzle with 1 tablespoon of the olive oil. Roast in the oven for 35 minutes. Place the walnuts on another baking sheet and add them to the oven for the last 3-5 minutes of this time, watching closely to make sure they don’t burn.
- Remove beets and walnuts from the oven and put the chopped beets into a food processor or high-speed blender with the remaining 2 tablespoons of olive oil. Pulse until coarse (see photos).
- Add the roasted walnuts, tahini, garlic, cumin, lemon juice and salt and blend until well combined. I prefer to leave a bit of texture to the dip rather than blending smooth.
- Transfer the dip to a bowl and top with a drizzle of olive oil and some whole walnuts, if desired. Goes great with crackers, veggies and pita. Or, slather this dip on some sliced cucumber for a beautiful, simple appetizer.
- *If you are nut-free, you could try substituting the walnuts with sunflower seeds. Just be sure not to over-roast them if you choose to stick them in the oven for a few minutes with the beets.