This light and creamy (and definitely garlicky) beet dip is from Ochre Bakery in Detroit, No. 4 on our 2019 Hot Ten list. Every supporting ingredient in this recipe exists to make beets taste like their best selves: The maple syrup accentuates their sweetness, the hazelnuts play up their earthiness (but it’s not too earthy, we promise), and the lemon juice brightens up the whole thing.
Recipe information
Yield
Makes about 3 cups
Ingredients
1
1½
1
3
½
½
2
1
Preparation
Step 1
Place beets in a large pot and pour in water to cover by at least 2"; season with salt. Bring to a boil, then reduce heat and simmer until tender (a paring knife should easily slip through flesh), 45–60 minutes. Transfer to a bowl of ice water and let cool. Peel off skins (they will easily pull away); discard. Coarsely chop beets; set aside.
Step 2
Heat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool slightly.
Step 3
Transfer nuts and reserved beets to a food processor and add garlic, parsley, oil, lemon juice, maple syrup, and 1½ tsp. salt; process until smooth. Dip will be fairly loose but will set up in the fridge. Taste and add more lemon juice, oil, and/or salt if needed.
Step 4
Do Ahead: Dip can be made 1 week ahead. Cover and chill.
Leave a Review
Reviews (3)
Back to TopThis has become a staple recipe. It's fabulous for holidays, entertaining, or just a delicious and healthy veg snack to have on hand. Everyone that I've made it for raves about it and asks for the recipe. Love everything about it.
Curious Alchemist
Chicago, IL
11/25/2021