Citrus Beet Hazelnut Dip | Natalie Cooks

Ingredients

• 3 medium (about 1 lb) beets, cooked, roots trimmed and peeled*
• ½ cup toasted hazelnuts, (plus more roughly chopped for topping)
• Zest from 1 lemon +/or 1 orange ((optional))
• 2 tbsp orange juice
• 1-2 tbsp lemon juice**
• 2 tbsp olive oil
• 1 tbsp soy sauce or tamari
• ¼-½ tsp kosher salt**
• Black pepper
• Olive oil
• Slices of toasted baguette (crostini), crackers or pita chips, sliced radish, endive spears, carrot sticks.
• *I find the best way to cook beets for the best flavor is to roast them whole, but you’re welcome to buy them already cooked or steam them! See roasting instructions under instructions.
• **I put a range for lemon and salt because depending on how big your beets are, you’ll want to add more or less. So, as always, taste and add more of either of those things!
• Note: ~ for a garlicky kick, add 1 clove before blending.