This recipe is a copycat version of the beet and orange dip at our local Wegmans grocery store. Wegmans don’t add walnuts to their dip. But I like the nutty, creamy muhammara-like flavor that the walnuts add to this dip. Its sweet, tart and great for dipping pita bread or in a vegetable crudite platter. I love the brilliant color of beets too. But if you don’t like beets, try this with carrots.
Dont throw away beet greens. They taste great chopped up and sauteed in some olive oil, garlic and a splash of balsamic vinegar.
I love the delightful earthiness of roasted beets. They take about an hour in a 400 degree oven to get fork tender. If you are in a hurry, use drained, canned beets. Once the beets are roasted, all you do is puree them with some toasted walnuts, balsamic vinegar, orange juice and garlic.
I served this dip with carrot and celery sticks and toasted mini whole grain pita bread.
Here are some other ways to use this dip:
- Use as a sandwich spread
- Mix it into hummous for a gorgeous light pink colored dip
- Serve as a platter with vegetable crudites, melba toast, olives, crackers, apple wedges
Dont have walnuts? Try these beet dip recipes
- Beet dip with tahini from Lovely Morning
- Yogurt and beet dip from Shabak’s Kitchen
- Cream cheese beet dip from Vegetarian Times
makes about 1 1/2 cups
12 oz beets (2-3 medium beets)
3/4 scant cup walnuts
2 tbsp balsamic vinegar
1/2 tbsp sugar, depending on how sweet the beets are
2 pods garlic
3 tbsp orange juice
salt, pepper
1/2 tsp orange zest
Wash and dry the beets. Wrap them in foil,place in a baking dish and bake in a 400 degree f oven for 1 hour or till the beets are fork tender. Let the beets cool a little and peel the skin.
Toast walnuts in a pan over medium heat till they are light brown. Place the roasted beets, toasted walnuts and all other ingredients, except orange zest in a blender. Puree till smooth. Adjust vinegar, sugar, and salt to taste. Transfer the dip to a bowl and mix in orange zest. Serve chilled with pita bread and vegetable crudites.
Hey sala
Brilliant pink colour! They look so creamy and thick. Actually I have tasted this and tried my version with beets, garlic, tahini, lemon zest, lemon juice, mint, salt.(mine was modified Hummus) Lolz.
They did taste good I gotta try urs for sure. Shall let u know how it tasted
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I love muhammara and you created a great dip with beets. Great idea. Love your pictures.
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Beautiful dip, and I love beets! I love beet greens too. I just realized I’ve missed several of your posts because my feed reader wasn’t updating your site for some reason. I have some catching up to do!
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What stunning photography! That dip looks mighty good!
Cheers,
Rosa
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First off that color is awesome! Second…yum. Beets are wonderful. I wish more people would give them a try.
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That color is extraordinary! Maybe I could get my beet-hating husband to eat them this way. I will certainly try!
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I love beetroot in any shape or form, so this is very tempting. Never thought to use orange juice or walnuts in my dip before, will try it next time. Amazing colours in your photos, love them!
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the colour of that dip is gorgeous! and i love those cute mini pita breads. cute!
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Looks lovely what a beautiful color.
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OMG look at that gorgeous color. It is just beautiful. I loved the recipe.
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First thing first…lovely pic…with lovely colours…beets dip is nice idea…am all eager to try..
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I love roasted beets. Not only is the color incredible, but I think the flavor must be amazing.
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this really does sound exotic. & wow what colors there, awesome
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simply put, that’s the most glorious color i’ve ever seen. i wouldn’t necessarily like the taste, but i can’t deny its beauty.
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Fabulous dip and healthy too, love the deep red colour that the beetroot gives.
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What a nice colour. Liked the variations you can use the dip. Will try the recipe for sure.
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That color is enough to convince me that it is good:) I love the walnuts too.
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How cool looking! Not sure i like beets, but these pictures make me want to give them a shot!
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Wow, gorgeous! I’ve made roasted beet hummus, and know how delicious it is. I love the idea of this intriguing variation! Your pictures are just beautiful.
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Woooow, The colour is killing me. Wonderful. So vibrant. So perfect.
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That is probably one of the loveliest colors I have seen for a while!
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I can’t recommend this recipe enough!! What an amazing dip out of a few things you probably have in the pantry right now. I didn’t have fresh beets but was pretty excited to find a new use for the canned beets on the shelf. I made the dip exactly as instructed with no changes and couldn’t be happier
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I just made this and LOVE it – haven’t served it yet so the jury’s still out to find out if it’s a crowd pleasure. But if it’s not, that just means more for me! I think I’ll serve with veggies and baked sweet potato sticks but I think it would probably be best with pita bread or even served as a base of a lettuce cup salad or something.
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Sala @ Veggie Belly Reply:
November 12th, 2011 at 9:07 pm
so glad you liked it! let me know if the ‘crowd’ liked it too
yes, its great with pita bread. i even use it as a sandwich spread.
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It was a huge hit! Great recipe and very unique! People were curious by the color and pleasantly surprised by how great it was!
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I loved this recipe !! It looks good and tastes great. Thanks so much
Can you please let me know how long can this last in the fridge? I am thinking 2-3 days, is that right?
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