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  • 2 cups roasted beets (2–3 small-medium beets)
  • 8 cloves roasted garlic
  • 1/2 cup fresh parsley
  • 1/2 cup fresh basil
  • 1/2 cup raw walnuts, whole or chopped
  • 1/4 teaspoon salt
  • Freshly ground pepper, to your liking
  • 1 tablespoon lemon juice
  • 1 tablespoon honey, agave, or maple syrup (optional but recommended)
  • 4 tablespoons We Olive Extra Virgin Olive Oil
  • 1 tablespoon water


  1. In a large food processor add roasted beets and garlic. (To roast beets and garlic: Peel 2-3 beets with a vegetable peeler, being sure to cut off the root end and the stem end, and chop into bite-sized pieces. Peel 8 medium to large cloves of garlic. Place beets and garlic on a large piece of foil then wrap to form a foil packet of beets. Roast at 400F for about 45 minutes until both the beets and the garlic cloves are tender. Let the veggies cool before blending into a dip. The veggies can also be kept in the fridge for 3 days or so until you are ready to make the roasted beet dip.)
  2. Add the fresh parsley, basil, walnuts, salt, pepper, lemon juice, and honey to the food processor.
  3. Turn the food processor on and stream in the oil and water being sure to scrape down the sides of the food processor when necessary. Blend until very smooth.
  4. Serve beet dip chilled or at room temperature with veggies, crackers, or as a spread on sandwiches.