Beet & Spiced Walnut Spread
Ingredients: (note – use organic whenever possible)
1 medium beet (approximately 8oz)
1 C walnut halves
1/2 t coriander seeds
1/4 t cumin seeds
1/4 t cinnamon
1/4 t fenugreek seeds
1/2 t sea salt
1 T extra-virgin olive oil
1 garlic clove, minced
1 T dill (fresh or dried)
Preheat the oven to 350 degrees. Wash the beet and wrap in a piece of aluminum foil. Place the wrapped beet on a baking sheet and bake for 45 minutes. Remove from the oven and allow to cool to room temperature (keep wrapped while cooling). Set aside until ready to proceed with the recipe.
Place walnuts, coriander seeds, cumin seeds, cinnamon, and fenugreek seeds into the bowl of a large food processor. Pulse to break down the walnuts. Sprinkle the salt on top of the mixture, as well as the extra-virgin olive oil. Continue to pulse the mixture into a coarse meal. Remove to a large mixing bowl.
Peel the cooled beet and cut into large chunks. Place the beet and one clove of minced garlic into the food processor. Blend into a smooth purée, stopping to scrape-down the sides of the bowl as needed.
Pour the beet purée into the bowl with the walnuts. Gently toss to mix the beet purée into the walnut meal until a uniform mixture if formed. Taste for seasoning, adjusting by adding more salt, if needed. Cover and chill for at least one hour, to allow the flavors to blend.
To serve, bring the spread to room temperature and sprinkle the top with fresh or dried dill. Eat as a dip with fresh veggies or as a topping on your favorite flatbread or crackers.
recipe yields approximately 2 cups of spread
spread will keep well, in a covered container in the refrigerator, for 2-3 days
serve the spread as part of a larger assortment of dips/spreads/appetizers
use golden beets in place of red beets for an alternative color and flavor profile
mix a spoonful of beet spread into a bowl of chilled pasta or veggie noodles for a satisfying lunch