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!