Beet and Walnut Dip

Beet and Walnut Dip

You don't have to be Eastern European to enjoy the beets in this recipe! Beets are liver-friendly and walnuts are super nutritive for the brain!

1/2 cup walnuts

1/2 pound beets, trimmed, boiled or roasted, peeled, and cut into large chunks

1/4 cup extra virgin olive oil

2 tablespoons water

1 tablespoon tahini

1 tablespoon fresh lemon juice

coarse salt to taste

In a food processor, coarsely chop the walnuts. Add the rest of the ingredients and pulse the machine on and off until everything is blended together but still retains a bit of texture.