This vibrant roasted beet dip brings both color and flavor to your table. Serve it with toasted bread and pita chips, colorful seasonal vegetables and seasoned California walnuts.
Instructions
- Combine walnuts and garlic in a food processor. Pulse using on/off turns until the walnuts are a bit beyond the consistency of sand but not quite nut butter.
- Add beets and pulse until all ingredients are incorporated and finely chopped.
- Add za’atar, cayenne pepper (if using), pomegranate molasses, olive oil, lemon juice and salt and process until smooth, occasionally scraping down sides of bowl.
- Taste and season with more za’atar, lemon juice and salt, if desired.
- Transfer to a small serving bowl. Sprinkle with walnuts, goat cheese and scallions on top if you like.
Recipe Notes:
There are 3 basic ways to toast walnuts: in the oven, on the stovetop, or in the air fryer.
- Air Fryer Toasting: 320 degrees for 5 minutes
- Stovetop Toasting: Medium Heat for 1-2 minutes
- Oven Toasting: 350 degrees for 8-10 minutes
