2.5
2 ratings

Smoked Beet Dip

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Smoked Beet Dip
Yelp/Nina P

Smoked Beet Dip

This simple, healthy beet dip comes from Porkchop & Co. in Seattle. Serve it just like the restaurant does: on grilled sourdough bread with blue cheese.

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Notes

For those who don’t have outdoor smoker, Porkchop & Co.’s chef and owner Paul Osher uses an electric indoor Big Chief. Priced under $150, it is an economical and easy way to add smoke into your cooking repertoire.

Ingredients

For the smoked beets

  • ⅓ Pound beets
  • Olive oil, for brushing
  • Salt

For the smoked beet purée

  • 1 Cup toasted almonds
  • ½ Cup olive oil
  • ¼ Cup Sherry vinegar
  • 4 cloves garlic

Directions

For the smoked beets

Preheat the oven to 400 degrees F.

Peel the beets, then slice into ½-inch rounds. Brush with olive oil and sprinkle with a little salt. Roast the beets for about 15 minutes. If possible, smoke at about 200 degrees F for 20 minutes.

For the smoked beet purée

Put the smoked beets, almonds, olive oil, vinegar, and garlic in a food processor and blitz until it forms a chunky purée.