grandma’s beet dip

beet dip

Hi friends, you’re in for a treat! A three part treat, to be exact. For the rest of the week, I’ll be posting three recipes that all complement each other. A plus, they’re quick & easy! But first, the heart and soul: beet dip or as my grandma calls it, salsa de remolacha

There was one thing that was always present at my grandma’s lunch table, beet dip. Call it what you want, beet dip, beet hummus, beet heaven, beet (insert your favorite word here). It really is just beets in its best form: adaptable, spreadable and utterly craveable. 

For as long as I can remember, I would scan the lunch table for the bright dip in its small bowl hiding amongst all the other bowls and plates filled with delicious veggie dishes. Once I spotted its unmistakably vibrant color, I would let out a huge sigh of relief. On the rare occasions my grandma would forget it, I’d run to the kitchen, open the fridge and look for the large jar storing this homemade creamy delicacy to immediately put it on the table, in its appropriate small bowl (of course). There was one time my grandma forgot it. Not just to put it on the table, but forgot to make it all together. Gasp! We lived to see another day, but holy moly did we miss my grandma’s beet dip that day. 

Now I’d like to share with you my version of grandma’s beet delicacy. I love the versatility to have it on its own in dip form with dukkah, as seen here, or as an open-faced sandwich-- recipe to come in T-2 days. 

Fun fact: I made that plate with my own hands! 

PS- beets got greens? Save them! Try this pesto

grandma’s beet dip

makes about 2 cups 

5 small-medium beets, cooked, roughly chopped*  
3 tbsp. tahini
2 cloves garlic, chopped
zest of one lemon
dukkah, optional, for sprinkling  (click for recipe)

In a food processor, puree beets with tahini, garlic and lemon zest until smooth. Season generously with salt and pepper. Sprinkle with dukkah (if using), and serve with crackers or toasted pita chips. Alternatively, you can sprinkle with sesame seeds, toasted chopped hazelnuts, or za’atar. Dip can be made 3 days in advance and stored in an airtight container.

*You can get packaged cooked beets at the supermarket. To cook beets: either simmer unpeeled and trimmed beets in salted water until tender all the way through when pierced with a fork; peel with paper towels by rubbing skin off (to avoid pink fingers!). Or wrap scrubbed, unpeeled, and trimmed beets in foil and roast them at 400° in a sheet tray, until tender all the way through when pierced with a fork; peel with paper towels by rubbing skin off. Timing all depends on size!

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