- 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.
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!
Karen Noell brought that very dish to our knitting gathering and it was exclaimed over!
Post a Comment