Roasted Beet and Walnut Dip

1 Pound beets (4 smallish beets), scrubbed
1 Cup walnuts
1-3 clove garlic, smashed and peeled
2 teaspoons sherry vinegar or lemon juice
a few fresh herb leaves, such as marjoram or thyme (optional)
1 teaspoon salt (or salt to taste)
1/3 cup olive oil
1/3 cup Greek yogurt

1. In a small pot of water, covered, over high heat, bring the beets to a boil, then turn the heat down and simmer until they are tender, 20-45 minutes, or until a knife inserted in center slides in easily. Drain the beets, run cold water over them, then remove skins.
2. Toast the walnuts at 350 degrees for 5-10 minutes. Let them cool.
3. In a food processor fitted with metal blade, whir together the beets, walnuts, garlic, sherry vinegar, optional herbs, and salt. Whir until the mixture looks like a coarse puree.
4. With the motor running, slowly drizzle in olive oil, then add yogurt.
5. Taste the mixture for salt and tang, adding more salt or vinegar as needed, then mound in a bowl and serve with crackers, veggies, or chips.

Tip: The sherry vinegar gives the dip a hauntingly deep flavor-- a perfect echo of the walnuts- but lemon juice is a good substitute; it makes a fresher-tasting and sharper dip.

Number of Servings: 15

Recipe submitted by SparkPeople user JULIEBLANKS.