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Recipe Reviews (5 out of 5 stars)

Napa “Pickled” Beet Dip

Yields: 2 cups
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Savory Spice Shop Ingredients
Napa Valley Pickling Spice Rub 1 oz bag $2.30

Ingredients:

Directions:

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.

 

Yields:

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.

Napa “Pickled” Beet Dip


  • Review by: sbullen
    4/14/14

    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.

“Glad I found you! My husband & I wrote an award-winning cookbook called "A Drizzle of Honey: The Lives and Recipes of Spain's Secret Jews". The recreation of these recipes requires herbs and spices that are not easily found in the USA. Thank goodness for Savory Spice Shop!”

-Linda D. from Kingston, RI & Oaxaca, Mexico

Napa “Pickled” Beet Dip


Yields: 2 cups

Ingredients:

Directions:

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.

 

Yields:

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.