Name: Beet and Almond Dip with Toasted Pita Strips
Prep time: 15 min
Total time: 1 h 30 min
Yield: Makes 1 1/4 cups dip
Ingredients: 3/4 pound small beets; 1 small garlic bulb, 1/4 inch sliced off top; 2 tablespoons drained prepared horseradish; 1 tablespoon olive oil; 1 tablespoon red-wine vinegar; 1/4 cup whole almonds, toasted; 1/8 teaspoon dried sage; coarse salt and ground pepper; 3 pita breads (6-inch), lightly toasted, cut into 3/4-inch-wide strips

Preheat oven to 425 degrees. Wrap beets and garlic separately in packets of foil. Place on a baking sheet. Bake garlic until soft, about 40 minutes; continue cooking beets until tender, about 20 minutes more. Cool in packets. With paper towels, rub off beet skins; transfer beets to a food processor.

Homeschool with Martha

20 Classic Grilling Recipes to Make All Summer Long

How to Host a Socially Distanced Backyard Barbecue

Beet and Almond Dip with Toasted Pita Strips

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Beet and Almond Dip with Toasted Pita Strips

Account

More