beet-walnut dip

this recipe from prairierth farm is really similar to binnur’s turkish walnut and hazelnut yogurt dip posted in the early days of this blog. i never tried making it, and forgot about it.

then yesterday, someone from the farm sampled this out, with carrot and kohlrabi to dip. it was well worth the trip. the dip is absolutely phenomenal. a clutch of people lingered by the sample table, staring wistfully at this pink stuff like they were smitten. part of the reason it was so amazing was that all the ingredients were farm-fresh. part of the reason it was so amazing is that this is made of some of my favorite foods!

1 lb beets (4 smallish,) scrubbed
1 c walnuts
1 clove smashed and peeled garlic
3 t sherry vinegar or lemon juice
a few fresh herb leaves, such as marjoram or thyme (optional)
1.5 t kosher salt, or half as much table salt
1/3 c olive oil
1/3 c greek yogurt

boil beets, covered, turn down heat, and simmer til tender, 20-45 min. peel beets.

toast walnuts on the stovetop or at 350 for 5 min

grab your food processor. add peeled beets, garlic, walnuts, vinegar/lemon juice, herbs, and salt.

with motor running, slowly drizzle in olive oil and yogurt.taste for salt and tang.

dip anything in it – carrots, kohlrabi, crackers, apples, whatever you like.

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thanks to PrairiErth Farm in central illinois for the recipe!

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