This dip delivers a treat for the senses. It’s both creamy and crunchy, with show-stopping colour. Don’t throw away the beet greens—they contain a larger amount of nutrients than the beetroot.
2 medium beets, peeled
1/3 cup (80 mL) chopped walnuts
4 oz (125 g) firm tofu
1 Tbsp (15 mL) walnut oil or extra-virgin olive oil
1 garlic clove, peeled and sliced
2 Tbsp (30 mL) warm water
1/2 tsp (2 mL) salt
1 tsp (5 mL) ground coriander
1 Tbsp (15 mL) lemon juice
1/2 tsp (2 mL) lemon zest
Freshly ground black pepper, to taste
1 tsp (5 mL) parsley, chopped
Preheat oven to 375 F (190 C).
Place steamer basket in small saucepan. Fill saucepan with water until just below the steamer basket. Bring to a boil. Cut beets in half and steam until tender, about 10 to 15 minutes. Make sure to check periodically that the water has not all evaporated. Remove beets from steamer and let cool slightly.
Meanwhile, place walnuts on baking sheet and bake until fragrant, about 8 minutes. Cool to room temperature on baking sheet. Remove 1 Tbsp (15 mL) walnuts and set aside. Grate beets and add to bowl of food processor along with remaining walnuts, tofu, oil, garlic, water, salt, coriander, lemon juice, and lemon zest. Blend until smooth. Season to taste with black pepper and more lemon juice, if desired. Transfer to serving dish and garnish with toasted walnuts and parsley.
Serve dip as part of a mezze platter alongside whole wheat pita crisps, your favourite cheese, olives, and some dried figs and apricots.
Makes about 1 1/2 cups (350 mL).
Each serving contains: 87 calories; 3 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 4 g carbohydrates; 1 g fibre; 44 mg sodium
source: "Be Mine, Vegetarian Valentine", alive #352, February 2012
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