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    Beet & Walnut Dip

    Read original issue here


    makes about 1 cup

    • 1/2 cup walnuts
    • 1/2 pound beets, trimmed, boiled or roasted, peeled, and cut into large chunks
    • 1/4 extra virgin cup olive oil
    • 2 tablespoons water
    • 1 tablespoon tahini
    • 1 tablespoon fresh lemon juice
    • coarse salt to taste


    1. In a food processor, coarsely chop the walnuts.

    2. Add the rest of the ingredients and pulse the machine on and off until everything is blended together but still retains a bit of texture.


    From Spain: A Culinary Road Trip.