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Beet and Walnut Puree

Besides its amazing color, this dip has a wonderful combination of earthy ingredients. It's great with warm pita bread - or just with a spoon.


  • 1 cup walnuts

  • 1 pound beets, trimmed, boiled or roasted, peeled, and cut into large chunks

  • 1/2 cup olive oil

  • 1/4 cup water

  • 2 tablespoons tahini

  • 1 to 2 tablespoons lemon juice

  • Kosher salt


  • 1.

    Pulse the walnuts in a food processor until coarsely chopped. Add the beets and pulse until a rough paste forms. Add the olive oil, water, and tahini and pulse a few times, just until combined. Add lemon juice and salt to taste.

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