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Napa “Pickled” Beet Dip



Scrub beets clean, then boil for 45 min. or until beets are easily pierced with a knife. Drain beets, reserving 3 Tbsp. of the beet liquid. Allow beets to cool, then peel off skins and roughly chop. Place beets, reserved beet liquid and remaining ingredients in a food processor and process until smooth. Tip: Add olive oil 1 Tbsp. at a time to reach desired consistency. Less oil yields a thick dip, more oil yields a thinner spread.

Serving Suggestions:

Serve topped with fresh chopped parsley. Make a trio of veggie-based dips by serving alongside our Wasabe Edamame Dip and Harissa Carrot Dip.



2 cups

Thanks to:

Matt Wallington, Savory Spice Shop—Platte St/Denver, CO manager
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.
Make this recipe how many times?
Savory Spice Shop Ingredients
Napa Valley Pickling Spice Rub 1 oz bag $2.60
1 review

  • Review by: sbullen

    I made this for a gathering over the weekend. The dip was a hit with everyone who tried it and I had a number of people ask for the recipe! The vinegar and spice help to cut the 'earthy' flavor of the beets, so even people who were a little hesitant at first ended up enjoying it. I appreciate that this is very easy to make - cooking the beets is really the only time consuming part. I have a bit extra and plan on thinning it with more vinegar, water, and oil to turn it into a salad dressing.

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