Roasted Beet And Walnut Dip Recipe

Cooking Directions

• 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.

Special Comments

• STEP 1.This beetroot dip can be used as a sandwich spread as well.