Beet and Walnut Dip


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



1. In a food processor, coarsely chop the walnuts.

2. 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.

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