Beet Dip

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I want to share with you what I’ve learned about Beets…. My mom and I went to the Downtown Farmer’s Market on Saturday morning. I had to purchased some beets to satisfy my insane craving for Beet & Walnut Dip like they make at Zest. (http://www.zestslc.com/) I had it over Mother’s Day weekend.

We talked with a farmer who was selling beets. Β We asked why they all are different sizes and if that made any impact or difference. Β He told us that the small beets are sweeter than big beets. The big beets are more tart and earthly.

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Preheat oven at 400 degrees

6 small/medium beets: washed, peeled, and dried. Wrap them in foil and bake for an hour till they are tender and easy to poke with a fork.

3/4 cup of walnuts: toast them on medium heat, keep eye on it so they don’t burn!

In your blender:
2 Tbsp Balsamic Vinegar
3 Garlic Cloves (4 if they are small)
3 Tbsp fresh squeezed of Orange Juice (I used my juicer! But, Any orange squeezer works)
1/4 tsp of Pepper and Salt
4 TBSP Tahini
1/2 tsp of Cane Sugar, Optional

Black and White Sesame Seeds, Sprinkle.

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My work provided lunch from Apple Spice Junction, so I ordered Vegetarian sandwich and omitted the cheese and mayo. I remembered that I have Beet Dip in the fridge, I knew that I had to use it as spread to add more flavor and exciting color… oh my, it was amazing!

My mama ate it straight out of the bowl with spoon like she does with hummus.

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Not only that, I also created Sushi and Pizza with it!

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