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.