Beet Walnut Dip
This twist on the Syrian classic Muhammara pairs beets, walnuts, and toasted coriander seed. Serve it with crackers, pita, or toast.
Ingredients
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
Method
- Heat oven to 350F
- 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).
- While the beets roast, toast the walnuts and coriander seed in the oven until fragrant (about 7 minutes)
- Remove the beets from the oven and let cool to the touch then rub the skins off with a kitchen or paper towel
- In a food processor, blend the beets, walnuts, coriander, scallions, lemon zest, juice, olive oil, honey, and big pinch of salt
- Taste and adjust seasoning as desired
