Summer is one of my favorite times to try new recipes, especially dips. This beet dip is easy and fun! You can savor it at home or share it with friends and family. This dip is also quick to make so it’s perfect for a last-minute addition to any party or get-together.
The reason I love this beet dip so much is not only is it bursting with flavor, but it is packed with amazing nutrients for your body.
I could go on for days about the benefits of beets. Beets are rich in folate, which supports cell growth, repair, and immune function. Additionally, it provides manganese for bone formation and antioxidant activity. Beets also contribute to the daily intake of potassium, magnesium, copper, iron, vitamin C, and zinc.
Beets have anti-inflammatory properties, antioxidant properties, and supports liver function. They also improve sports performance and recovery, support brain function and improve liver function. Beets are so versatile and can be made in so many different ways.
The next main ingredient for this dip is walnuts. Walnuts also have a plethora of health benefits. They are high in antioxidant properties, a super plant source for omega-3s, can help to lower cholesterol, and reduce inflammation related to heart disease.
The combination of beets and walnuts makes this dip amazing for your overall health. Not only is it healthy but super easy and delicious!
Directions to make beet dip
This delicious raw beet dip is so simple to make because all of the ingredients can just be thrown together in the blender and blended. If you have raw walnuts you’ll want to toast them a little on the stove or you can buy toasted walnuts.
The first thing I do is put my walnuts on the stove to toast. While they are toasting I peel the skin off of the beets and cut them into small pieces. I add the pieces to the blender, and add my lemon juice, pomegranate molasses, garlic cloves, salt, and Urfa flakes. Once the walnuts are done I add those to the blender and I blend all the ingredients together until they are smooth.
Make sure to keep a few walnuts of to the side to garnish the top of the tip after it is blended. Once the ingredients are blended I transfer the dip into a bowl and add some olive oil and stir that in. Next I add some of the chopped toasted walnuts to the top and some lemon zest. Then I put the dip in the fridge to cool and enjoy!
- 1 large beet or 2-3 small beets
- 1 cup whole walnuts toasted
- 2 lemons juiced and zested
- 1 tablespoon pomegranate molasses
- 1 teaspoon Urfa flakes or chili flakes
- 2 garlic cloves
- 2 teaspoons salt (plus more to taste)
- Olive oil (amount to preference)
Hope you enjoy my savory raw beet dip! Let me know in the comments some of your favorite vegan dips that you make for the summer!