I have been completely irresponsible during the month of August. I decided to spend as much time as possible enjoying sunshine, my dogs, my close friends and life. Completely irresponsible. But so amazing. And so worth it.
This means I have to be short and sweet today. So much paperwork for our business to catch up on. I’m a whole month behind and now we’re starting the lovely joys of doing year-end. Whee! So here you go. Here’s a super fast recipe for you.
You roast a beet (or boil it) chop it up and throw it in a food processor with a couple other things and that’s it!
This is a dip or spread that is fresh and beautiful. You can use rice crackers, homemade lentil crackers, veggies or pretty much anything tasty for dipping into this stuff. I think a bit of fresh dill might be tasty too, though I’m not sure if that’s really traditional or not.
- 1 large beet
- 2 tablespoons red wine vinegar
- 1 tablespoon gluten-free bread crumbs
- 4 tablespoons walnuts
- 1 clove garlic, peeled
- 6 tablespoons olive oil
- Salt, to taste
- Cook the beet by either roasting it at 350°F for 30 minutes. Let it cool then remove skin. Or, cover with water in a saucepan and bring to a boil, simmering until fork-tender, about 30-40 minutes.
- Coarsely chop the beet.
- Combine all ingredients in a food processor and puree until smooth.
- Chill the dip for 30 minutes to allow flavors to meld.
- Serve with gluten-free dipping accessories.