CSA Box Makes: Beet and Walnut Yogurt Dip
A while back, we got two bunches of beets - one bunch was to replace the lettuce that other customers got, but we've requested not to receive lettuce anymore (wilts too quickly). At this time, I also had a bag of walnuts that I had partially used for baking, so I typed in "beet walnut recipe" in Google and came up with this recipe from Disney Family of all places.
I absolutely love this dip, and enjoy eating it spread on crackers (pictured above with avocado from the CSA box). I've changed the recipe around, so I've written my own recipe below. Keep in mind that this recipe does NOT call for precision - adjust the ingredients to taste and based on what ingredients you have handy.
I even used carrots together with the beets one week, when we got a bunch of each. You can see it's just as intense a color, but it does end up tasting a bit less sweet.
Beet and Walnut Yogurt Dip
2 pounds beets
3 tbsp (approx) olive oil
1 cup walnuts
2 cloves garlic
juice from half to a whole of a lemon (to taste)
1 1/2 cup Greek yogurt (I use nonfat Fage brand from Costco)
salt
Directions
1. Preheat oven to 425 Fahrenheit. Put walnuts on tray to toast in preheating oven.
2. Peel, then cut beets in half or quarters, to make approximately 1-2 inch pieces. Coat the beets generously with olive oil, place on baking sheet, cover with foil.
3. Roast beets for around 45 minutes.
4. Place all of the ingredients except for the Greek yogurt into a food processor, and process to puree or just before puree, depending on how chunky you want your final product.
5. Add in the yogurt and process to combine evenly. Add salt to taste.
