Tuesday, July 14, 2015

Roasted Beet Morganara

Yes, that's "Morganara" (from Morgantown) versus "Muhammara" (a Mediterranean dip made with peppers and walnuts), as I did not have the traditional ingredient-pomegranate molasses- and used local Morgantown beets.  The recipe was inspired by Fine Cooking Magazine.  I used honey and balsamic reduction in place of the pomegranate molasses.

Roasted Beet & Walnut Dip

(1 1/2 cups)

Brush beets with olive oi.  Wrap in foil and roast in a 375 F. oven for 1 hour.
8 small beets, trimmed and washed
1 teaspoon olive oil
Combine beets and remaining ingredients in a food processor bowl.  Pulse until finely chopped.
3 tablespoons olive oil
3/4 cup walnuts
1 small scallion
3/4 tespoon honey
3/4 teaspoon balsamic reduction
1 1/2 teaspoon lemon juice
1/4 teapsoon cayenne pepper
1 teaspoon ground cumin

I enjoyed a bowl for breakfast with multigrain bread, grapes and skim milk!

The beets were purchased at the Morgantown Farmers Market from Judy Stewart.   She always has a beautiful display and great prices!

Have a lovely day! 



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