Ingredients for Roasted Beet And Walnut Dip Recipe
0.33 No.s Beetroot peeled, steamed and cut into large chunks
0.67 Garlic whole cloves
0.33 No.s Spring Onionfinely chopped
0.17 tablespoon Extra Virgin Olive Oil for sauteing, plus oil for blending
0.17 teaspoon Whole Black Peppercorns
0.08 cup Walnuts Chopped
0.08 teaspoon Cumin powder
As required Salt
0.17 No.s Juice of lemon
Directions: Roasted Beet And Walnut Dip Recipe
STEP 1. In a preheated pan add 1 tbsp Extra virgin olive oil and let it get hot. Add 5 cloves of garlic, bulbs and leaves of 2 spring onions chopped fine, 1 tsp black peppercorn, 2 steamed, peeled beetroots cut into chunks.
STEP 2. Roast for 4 to 5 minutes till the aroma of roasted beets and garlic comes through. Add ½ cup chopped walnuts, ½ tsp roasted cumin (jeera) powder. Toss for a few minutes. Add salt to taste. Turn off the heat and allow the roasted mixture to cool.
STEP 3. Transfer the roasted ingredients into a chopper and add juice of 1 lemon. Drizzle some olive oil and blitz to an almost smooth puree.
STEP 1.This beetroot dip can be used as a sandwich spread as well.
calories per serving
11 g Fat2 g Protein3 g Carbs2 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment