Beet Walnut Dip

This twist on the Syrian classic Muhammara pairs beets, walnuts, and toasted coriander seed. Serve it with crackers, pita, or toast.

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5 medium beets, any color
1 cup walnuts
1 tsp coriander seed
3 scallion, sliced thinly
1/4 cup olive oil
1 lemon, zest and juice
2 tbsp honey


  1. Heat oven to 350F
  2. Wash the beets and place into a roasting pan with a glug of neutral oil, 1/4 cup of water, and pinch of salt. Cover and bake until the beets are tender when pierced with a pairing knife (about 30 minutes).
  3. While the beets roast, toast the walnuts and coriander seed in the oven until fragrant (about 7 minutes)
  4. Remove the beets from the oven and let cool to the touch then rub the skins off with a kitchen or paper towel
  5. In a food processor, blend the beets, walnuts, coriander, scallions, lemon zest, juice, olive oil, honey, and big pinch of salt
  6. Taste and adjust seasoning as desired