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Toasted Walnut and Beet Dip

By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge

½ pound beets, roasted and peeled (see What”s in Season?)

1 cup walnut pieces or halves

1 cup grated Parmesan cheese

2 tablespoons apple cider vinegar

1 teaspoon minced garlic

1/3 cup extra-virgin olive oil

Salt and pepper to taste

Spread walnut pieces on a baking sheet and toast at 350° for 8 to 10 minutes, checking often to prevent burning.

Place roasted beets, toasted walnuts, cheese, vinegar, and garlic in a blender or food processor. Blend until thick and creamy. With blender running, slowly drizzle in the olive oil, continuing to process until well combined. Season with salt and pepper to taste.

Serve with assorted raw vegetables, crackers, or breads. 

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