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Beet and Walnut Dip
This is a great dip or spread for bread or pita. Top with fresh herbs and chopped olives, if you like.
- 1 bunch beets, roasted, peeled and roughly chopped
- 3 cloves garlic
- 1 cup walnuts
- 2 tablespoons olive oil
- 1/4 cup plain yogurt or sour cream
- Salt to taste
Process garlic and walnuts in a food processor or blender until finely ground. Add beets and olive oil and process until smooth. In a medium bowl, combine beet mixture with yogurt or sour cream. Salt to taste. Store in refrigerator covered with a layer of oil for up to one week.
Submitted by Sara Jones, Tucson CSA