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Napa “Pickled” Beet Dip
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Test Kitchen Approved Recipe

A bright dip that looks gorgeous on a plate of colorful vegetables.


YIELD
2 cups

TIME
Active Prep: 10 min
Cook: 45 min

INGREDIENTS

  • 3 medium beets
  • 2 Tbsp. * Napa Valley Pickling Spice Rub
  • 2 Tbsp. apple cider vinegar
  • pinch of sea salt
  • 3 Tbsp. olive oil

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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.

THANKS TO
Matt Wallington

NUTRITION


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