Garlicky Beet Spread with Yogurt, Dill and Horseradish

2 medium beets, scrubbed and trimmed
2 Tbsp. Dill Olive Oil, more for beets
45 grams walnuts (about 1/2 cup)
1 very large clove garlic, minced
1 tsp. salt, or more to taste
1 c. Greek yogurt
2 Tbsp. Sicilian Lemon White Balsamic 
2 tsp. chopped dill
1 1/2 tsp. prepared horseradish


To roast beets, heat oven to 375 degrees. Place beets in a small baking dish and drizzle with Dill Olive Oil. Add 3 tablespoons water to bottom of dish and cover tightly with foil. Bake until tender, about 1 to 1 1/2 hours, turning beets after 45 minutes. Let cool, then peel.

Using a food processor, grind walnuts, garlic and salt until very finely ground. Scrape down insides of bowl. Add the peeled beets, oil, yogurt, Lemon White Balsamic, dill, and horseradish and pulse until relatively smooth.

Taste for seasoning and add more Lemon White Balsamic or salt, or both, if needed. Serve with latkes or fritters, or use as a dip for vegetables.

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