Adapted from a Allison Roman Recipes for NYT.
Ingredients:
- 3 medium cooked beets peeled and roasted until soft when poked with a fork*
- 1/3 cup toasted walnuts
- 1 garlic clove finely minced
- 4 teaspoons red wine vinegar
- 1 teaspoon pure maple syrup (or honey)
- 1/3 cup extra virgin olive oil plus more to garnish
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground za'atar (optional)
- 3/4 cup full-fat sour cream, labneh or yogurt (or dairy alternative)
- 2 tablespoons chopped fresh herbs
- 1/4 teaspoon freshly ground black pepper
Instructions
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In a blender (or food processor) combine the roasted beets, walnuts, garlic, vinegar and maple syrup. Blend to combine.
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With the blender running, drizzle in the olive oil. Season dip with salt and za'atar, if using. Blend into a smooth paste. Taste and adjust seasoning as needed
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To serve: partially fold in the sour cream, yogurt of non-dairy alternative then drizzle generously with olive oil. Sprinkle with herbs and black pepper. Finish with flaky salt.
* you can absolutely boil these instead of roast but roasting adds a nice flavor