Wednesday, November 16, 2011

Beet Dip

This beet dip is taken from Madhur Jaffrey's World Vegetarian, where it is called Pantzarosalata II, or Pureed Beet Salad (in Greek).  I usually change it in some/several ways, but her original recipe is tasty, so I'll write it here.

  • 1 good sized beet (about 6 oz) or two smaller ones
  • 4 T chopped walnuts
  • 1 slice stale white bread, or you could use a small boiled potato
  • 1 clove garlic, coarsely chopped
  • 6 T olive oil
  • 2 T red wine vinegar
  • 1/2 t salt, or to taste
Boil the beet in its skin until soft, about 40 minutes.  Drain, peel, and let cool.  Chop coarsely.  Throw everything in a food processor and blend until smooth.

That's what Madhur says to do.  I've done all that and almost none of it.  Sometimes I don't have bread- it is just fine left out, although it has a more "vegetable" texture instead of a starchier one.  I've never used a potato. I've also left the walnuts out, but they make it really good.  I've added cumin and cilantro, lemon juice instead of vinegar, parsley and chives.  I'm pretty sure I used a touch of tahini once instead of walnuts, with good results....  Just play around and see what happens.  Serve with a nice crust bread or handmade crackers by Ashley.


Cheri P Murman said...

That sounds fantastic. Kinda like hummus, I never make it the same way twice because it is so versatile. This seems alot like that. I will ahve to give it a try. Thank you!

tut-tut said...

Karen Noell brought that very dish to our knitting gathering and it was exclaimed over!