Ok guys, this beetroot dip is off the hook!!! It’s made with liver-loving beetroot, heart-healthy walnuts and magnesium-rich prunes, and it’s one of those classic Ukrainian dishes that I have loved since childhood. My sister used to make it – sometimes as a dip, and sometimes as a salad – and I am finally posting a recipe on the blog. This is by no means an original but this is how I make it.
If you want to make it as a salad rather than a dip, simply dice the beets into cubes and finally chop up the walnut and the prunes. You can also add some thinly sliced or diced red onion. It would make a lovely side dish and go very well with a grilled lamb.
I do love it as a dip, though. It’s festive and gorgeous looking, so it’s a great fit for a Thanksgiving or Christmas table, and other special occasions. You can serve it with my paleo crackers or veggie sticks; or scoop a spoonful on grilled lamb cutlets or on hard-boiled eggs.
Cook’s notes: I like using raw beetroot (make sure it’s sweet and dark red, and not pink or yellow) and cook it myself, but of course you can use canned beets as well. As canned beets usually contain some vinegar, you might like to omit the vinegar from the ingredients to begin with. Mix everything together, taste and add a little lemon juice or vinegar for extra acidity, if needed. Walnuts – make sure these are not old and bitter, check the expiry date on the pack. Feel free to use other nuts like almonds or hazelnuts instead.
- Cook the beetroot, skin on, in boiling water for 20 minutes, or until just tender when poked with a knife. Strain and allow to cool down to room temperature.
- In the meantime, place the prunes in a small bowl with warm water and allow to soak for 10 minutes.
- Place the garlic and walnuts in a food processor fitted with an S-blade. Grind into small crumbs. If not using a food processor, crush and chop the walnuts and garlic finely with a knife.
- Peel the beetroot (use gloves to avoid any skin stains) and dice roughly. Add to the food processor together with vinegar, salt and mayonnaise. Process until ground up and only slightly course. If not using a food processor, grate the beetroot finely and add to the walnuts and garlic.
- Taste and add more salt or vinegar if you like. It should be a lovely balance of sweetness from the prunes and beetroot, acidity from the vinegar, sharpness from the garlic and a little salt, and earthy nuttiness from the walnuts.
- Serve sprinkled with a few extra crushed walnuts. This will keep for a few days in the fridge.
Want more paleo beetroot recipes? Try one of these.
Cauliflower & Beetroot Couscous
Rosemary & Beetroot Beef Burgers
Raw Beetroot Salad With Goat’s Cheese
Ukrainian Beetroot Vinegret Salad
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