Alison Roman's Garlicky Beet Dip With Walnuts
276
- MakesAbout 2 cups
Photo, Erik Putz. Food styling, Ashley Denton. Prop styling, Catherine Doherty.
This "romesco-esque dip" excerpted from Alison Roman's Nothing Fancy features beets in lieu of roasted red peppers.
Ingredients
1 lb. beets or carrots, tops removed and scrubbed, or sweet potatoes
1/3 cup olive oil, plus more for drizzling
kosher salt
freshly ground black pepper
1 garlic clove, finely grated
1/3 cup walnuts, hazelnuts or almonds, toasted
2 tbsp red wine vinegar, or white wine vinegar, plus more as needed
1/2 cup sour cream, or full-fat Greek yogurt (optional)
1/4 cup fresh dill, coarsely chopped
Instructions
Preheat the oven to 425F.
Place the beets in a large baking dish. Drizzle with olive oil and season with salt and pepper. Roast until totally and completely fork-tender, 60 to 70 minutes, depending on size. (If you’re doing this with sweet potatoes, they’ll take about the same amount of time; carrots will take less time, 40 to 45 minutes.)
Remove from the oven and let cool enough so that you can peel them, then cut into smaller chunks.
Place the beets, garlic, nuts, olive oil and the vinegar in the bowl of a food processor. Pulse until you’ve got the texture of your dreams, which is different for all of us. For me, it’s not perfectly smooth but processed enough to spread. If you like chunkier or smoother, then go for it.
Once your desired texture is reached, fold in the sour cream, if using. Season with salt, pepper and more vinegar. Transfer to your cutest bowl, drizzle with more olive oil, and top with dill.
Make-ahead tip
Dip can be made up to 1 week ahead, wrapped tightly and refrigerated.
This salad is part of Alison Roman's decadent dinner party menu reprinted from Nothing Fancy.
Recipe reprinted from Nothing Fancy. Copyright © 2019 by Alison Roman. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
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