Greek-Style Beet Dip (Pantzarosalata)
Serves: 2 cups
  • 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
  1. 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.
  2. Coarsely chop the beet.
  3. Combine all ingredients in a food processor and puree until smooth.
  4. Chill the dip for 30 minutes to allow flavors to meld.
  5. Serve with gluten-free dipping accessories.
Recipe by These Things I Love at