Best Beet And Walnut Puree Recipes

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BEET AND WALNUT DIP



Beet and Walnut Dip image

An easy winter recipe for vibrant beet and walnut dip. Swirled with sour cream and topped with dill, it's a healthy, yet luxurious appetizer.

Provided by Aimee

Categories     Appetizer

Time 10m

Number Of Ingredients 11

3 medium cooked beets (roasted or otherwise, peeled)
1/3 cup toasted walnuts
1 garlic clove (finely minced)
4 teaspoons red wine vinegar
1 teaspoon pure maple syrup
1/3 cup extra virgin olive oil (plus more to garnish)
1/2 teaspoon fine sea salt
1/2 teaspoon ground za'atar (optional)
3/4 cup full-fat sour cream (or yogurt)
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground black pepper

Steps:

  • In a blender (or food processor, they work equally well) combine the roasted beets, walnuts, garlic, vinegar and maple syrup. Blend to combine.
  • With the blender running, drizzle in the olive oil. Season dip with salt and za'atar, if using. Blend into a smooth paste. Taste and adjust seasoning if necessary (see note).
  • At this point, the dip can be transported to an air tight container and kept, refrigerated, for up to 4 days.
  • To serve: partially fold in the sour cream to the dip. I like to marble the red and the white colours instead of completely combining them. Spoon into a shallow bowl with plenty of surface area.
  • Drizzle the dip generously with olive oil. Sprinkle with dill and black pepper. Finish with flaky salt. Serve with crackers or pita and cut vegetables.

Nutrition Facts : Calories 368 kcal, Carbohydrate 16 g, Protein 5 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 22 mg, Sodium 426 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

BEETS WITH GARLIC-WALNUT SAUCE



Beets With Garlic-Walnut Sauce image

A departure from the standard pairing of beets with goat cheese is a dressing of walnuts, garlic and fresh orange juice. Note that all of these have some bitterness or acidity, which counter the sweetness of beets beautifully.

Provided by Mark Bittman

Categories     side dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

2 pounds red beets, about 4 large, trimmed of greens
1/4 cup olive oil
6 cloves garlic, peeled
1/2 cup walnuts
2 tablespoons to 1/4 cup freshly squeezed orange juice
Salt
black pepper to taste
1/4 cup chopped fresh parsley leaves, for garnish

Steps:

  • Preheat oven to 400 degrees. Wash beets well. While still wet, wrap them individually in foil and place on a cookie sheet or roasting pan. Bake beets, undisturbed, for 60 to 90 minutes, until a thin-bladed knife pierces each with little resistance. (They may cook at different rates; remove each one when it is done.)
  • Meanwhile, put oil in a skillet over medium-low heat. When it is warm, add garlic and cook until fragrant and beginning to soften, about 6 minutes. Add walnuts and continue to cook until they begin to color, about another 4 minutes. Let mixture cool slightly and then put it in a small food processor; process until you have a relatively smooth paste. Add orange juice to taste and sprinkle with salt and lots of pepper.
  • After beets have cooled, peel off skins. Slice beets into wedges or cubes and toss with dressing. Taste and adjust seasoning, garnish with parsley and serve.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 16 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 597 milligrams, Sugar 16 grams

BEET MUHAMMARA



Beet Muhammara image

A brilliant red-purple take on the Middle Eastern dip made with walnuts and peppers. We used red beets but Chioggia beets would also make a spectacular dip.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h10m

Number Of Ingredients 10

1 1/2 cups walnut halves, toasted and cooled
2 pounds red or Chioggia beets, peeled and chopped (3 cups)
1 small clove garlic, peeled
2 teaspoons ground cumin
2 tablespoons fresh lemon juice
2 teaspoons ground Aleppo pepper
2 tablespoons pomegranate molasses, such as Al Wadi
2/3 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
Fresh cilantro and sliced radishes, for serving

Steps:

  • Puree nuts, beets, garlic, cumin, lemon juice, Aleppo pepper, and molasses in a food processor until combined, about 30 seconds. Stream in oil; puree to a coarse but even texture. Season with salt and black pepper. Cover; refrigerate at least 1 hour and up to 3 days. Serve, topped with more oil and cilantro, with radishes alongside.

SPICED BEET PUREE WITH WALNUT OIL



Spiced Beet Puree With Walnut Oil image

Provided by Molly O'Neill

Categories     dinner, side dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 7

6 medium-sized beets (about 2 pounds), with 1-inch of stem attached
2 large cloves garlic, unpeeled
2 bay leaves
4 cloves
4 allspice berries
1 teaspoon walnut oil
2 teaspoons salt

Steps:

  • Preheat oven to 400 degrees. On a large double sheet of aluminum foil, place the beets with the garlic, bay leaves, cloves and allspice. Wrap up into a package and roast until beets are tender, about 2 hours.
  • Open the package, cut the stems off the beets and peel. Place the beets in a food processor and process until smooth. Stir in the walnut oil and the salt. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 2 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 541 milligrams, Sugar 10 grams, TransFat 0 grams

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS



Roasted Beets with Goat Cheese and Walnuts image

Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch. Serve with toasted walnut bread.

Provided by Chef John

Categories     Salad     Vegetable Salad Recipes

Time 1h45m

Yield 2

Number Of Ingredients 8

½ cup chopped walnuts
1 large beet, top and bottom trimmed and beet greens retained
1 tablespoon walnut oil, or more to taste
2 ounces soft goat cheese
kosher salt and freshly ground black pepper to taste
2 tablespoons champagne vinegar
1 cup reserved beet greens, cut into very thin slivers
2 teaspoons chopped fresh chives

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
  • Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
  • Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
  • Turn oven temperature up to 400 degrees F (205 degrees C).
  • Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
  • Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
  • Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
  • Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 19 g, Cholesterol 22.4 mg, Fat 35.1 g, Fiber 6.2 g, Protein 13.1 g, SaturatedFat 8.3 g, Sodium 487.2 mg, Sugar 10.1 g

BEET DIP WITH LABNEH



Beet Dip With Labneh image

This recipe for a delicious raw beet dip comes from Botanica, a vegetable-focused restaurant in Los Angeles run by Emily Fiffer and Heather Sperling. The recipe is easy - throw everything into the blender raw - though it requires a little time for the blades to break down the beets with walnuts, olive oil and a few other aromatics. Fiffer and Sperling cleverly adapted the dip from muhammara, the Middle Eastern spread made from red peppers. Using beets creates another dish altogether, but one that tastes bright, sweet and earthy. Serve it with a dollop of labneh, as well as warm pita and quartered Persian cucumbers for dipping, and generously drizzle everything with olive oil and crunchy salt.

Provided by Tejal Rao

Categories     easy, quick, snack, dips and spreads, appetizer, side dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 12

1 medium beet or 1 bunch small beets (about 1/2 pound), peeled and roughly chopped
1 cup whole walnuts, toasted, plus chopped walnuts for garnish
1 lemon, juiced, plus additional, for zesting and juicing
1 tablespoon pomegranate molasses
1 teaspoon chile flakes, such as Urfa
1 garlic clove, peeled
1 teaspoon kosher salt, plus more to taste
1/2 cup extra-virgin olive oil, plus more for garnish
Freshly ground black pepper
1 cup labneh, for serving
Torn pita, for serving
3 Persian cucumbers, quartered, for serving

Steps:

  • Put the beets, whole walnuts, lemon juice, pomegranate molasses, chile flakes, garlic and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture gets slightly smoother. Add the olive oil, and blend again, scraping down the sides, until mixture forms a coarse purée. Taste, and adjust seasoning with salt, pepper and additional lemon juice, if desired.
  • Spoon labneh into a bowl, smoothing it, then heap the beet dip on top. Top with a generous drizzle of olive oil and chopped walnuts; grate some lemon zest on top. Serve with pita and cucumbers for dipping.

BEET PUREE



Beet Puree image

Roasting beets intensifies their flavor, but can take a long time. Here they're peeled, cut into small wedges, drizzled with oil, and seasoned with orange, garlic, ginger, and coriander before being wrapped in foil. They pick up flavor from the seasonings and bake in only 30 minutes.

Provided by SandyG

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 55m

Yield 24

Number Of Ingredients 10

2 pounds fresh beets (without greens), peeled and cut into 1/2-inch-thick wedges
2 cloves garlic, thinly sliced
1 (1 inch) piece fresh ginger root, peeled and thinly sliced
1 ½ teaspoons ground coriander
1 teaspoon salt
1 tablespoon olive oil
¾ teaspoon finely grated orange zest
3 tablespoons orange juice
1 tablespoon apple cider vinegar
2 tablespoons butter, cut into bits

Steps:

  • Preheat oven to 425 degrees F.
  • Place a large sheet of aluminum foil on a rimmed baking sheet. Scatter beets on the baking sheet along with garlic and ginger. Sprinkle with coriander and salt, and drizzle with oil. Cover with another sheet of aluminum foil and seal edges to form a packet.
  • Bake until beets are tender enough to be pierced with a knife, about 30 minutes,. Remove from oven and let beets steam in foil packet for 10 minutes. Unwrap packet and transfer beets, garlic, ginger, and any juices into a food processor. Puree with zest, juice, and vinegar until almost smooth with only small lumps. Add butter and puree until incorporated.

Nutrition Facts : Calories 31.9 calories, Carbohydrate 4 g, Cholesterol 2.5 mg, Fat 1.6 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 133.4 mg, Sugar 2.7 g

BEET AND PEAR PUREE



Beet and Pear Puree image

This is the perfect side dish to a holiday meal. It works well with roast turkey or pork. Can be made one day ahead, and preheated in double boiler.

Provided by JULIEFAY

Categories     Side Dish     Vegetables

Time 1h20m

Yield 6

Number Of Ingredients 7

3 medium beets
5 ounces unsalted butter
½ cup minced Vidalia onions
1 ½ Bosc pears - peeled, cored and minced
2 teaspoons white sugar
3 tablespoons cranberry vinegar
¼ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
  • Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
  • When the beets are cool enough to handle, peel and coarsely chop.
  • Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.

Nutrition Facts : Calories 220.1 calories, Carbohydrate 13 g, Cholesterol 50.2 mg, Fat 19.1 g, Fiber 2.7 g, Protein 1.2 g, SaturatedFat 12 g, Sodium 132.4 mg, Sugar 8.8 g

BEET AND WALNUT PUREE



Beet and Walnut Puree image

From the foodie/travel show Spain - On the Road Again. For easy prep, you can purchase the cooked beets sealed in a vacuum-packed bag, but roasting gives them better flavour (and a drier texture). Great with pita chips.

Provided by evelynathens

Categories     Vegetable

Time 15m

Yield 3 cups, approximately

Number Of Ingredients 6

1 cup walnuts
1 lb beets, trimmed, boiled or 1 lb roasted peeled, and cut into large chunks 1/2 cup olive oil
1/4 cup water
2 tablespoons tahini
1 -2 tablespoon lemon juice (to taste)
kosher salt

Steps:

  • Pulse the walnuts in a food processor until coarsely chopped. Add the beets and pulse until a rough paste forms. Add the olive oil, water, and tahini and pulse a few times, just until combined. Add lemon juice and salt to taste.

Nutrition Facts : Calories 380, Fat 30.5, SaturatedFat 3.1, Sodium 125.3, Carbohydrate 23.5, Fiber 6.6, Sugar 13.2, Protein 10.3

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