Smoked Beet Dip
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. Click Here to See More Dip Recipes
servings
4
Ingredients
- ⅓ pound beets
- olive oil, for brushing
- salt
- 1 cup toasted almonds
- ½ cup olive oil
- ¼ cup sherry vinegar
- 4 cloves garlic
Directions
- 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.
- Put the smoked beets, almonds, olive oil, vinegar, and garlic in a food processor and blitz until it forms a chunky purée.