Ingredients
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3 medium cooked beets, roasted or otherwise, peeled
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1/3 cup toasted walnuts
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1 garlic clove, finely minced
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4 teaspoons red wine vinegar
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Juice of 1 lemon
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2 teaspoons honey
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1/3 cup extra virgin olive oil, plus more to garnish
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1/2 teaspoon fine sea salt
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1/2 teaspoon ground za’atar (optional but fabulous)
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3/4 cup full-fat sour cream or yogurt
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2 tablespoons chopped fresh dill
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1/4 teaspoon freshly ground black pepper
Instructions
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In a blender or food processor, combine roasted beets, walnuts, garlic, vinegar, lemon juice, and honey.
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Blend to combine, then slowly drizzle in the olive oil while blending.
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Season with salt and za’atar (if using), then blend until smooth. Taste and adjust seasoning — more lemon if you want tang, more honey if you want sweet.
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Fold in the sour cream just partially — you want those pretty marbled streaks of white and magenta.
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Spoon into a shallow bowl and swirl with extra olive oil.
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Finish with dill, black pepper, and a pinch of flaky salt.
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Serve with crackers, pita, or an assortment of eerie purple-hued veggies (hello, purple carrots).
