BEET AND ALMOND DIP WITH TOASTED PITA STRIPS

Beet and Almond Dip with Toasted Pita Strips image

Provided by Martha Stewart

Time 1h30m

Yield Makes 1 1/4 cups dip

Number Of Ingredients 9

Previous Next

3/4 pound small beets
1 small garlic bulb, 1/4 inch sliced off top
2 tablespoons drained prepared horseradish
1 tablespoon olive oil
1 tablespoon red-wine vinegar
1/4 cup whole almonds, toasted
1/8 teaspoon dried sage
coarse salt and ground pepper
3 pita breads (6-inch), lightly toasted, cut into 3/4-inch-wide strips

Steps:

Preheat oven to 425 degrees. Wrap beets and garlic separately in packets of foil. Place on a baking sheet. Bake garlic until soft, about 40 minutes; continue cooking beets until tender, about 20 minutes more. Cool in packets. With paper towels, rub off beet skins; transfer beets to a food processor.
Squeeze garlic from skin into processor. Add horseradish, oil, vinegar, almonds, and sage; pulse until combined. Season with salt and pepper. Serve with pita strips.