Beet and Walnut Dip - alive magazine

Name: Beet and Walnut Dip - alive magazine
Ingredients: 2 medium beets, peeled; 1/3 cup (80 mL) chopped walnuts; 4 oz (125 g) firm tofu; 1 Tbsp (15 mL) walnut oil or extra-virgin olive oil; 1 garlic clove, peeled and sliced; 2 Tbsp (30 mL) warm water; 1/2 tsp (2 mL) salt; 1 tsp (5 mL) ground coriander; 1 Tbsp (15 mL) lemon juice; 1/2 tsp (2 mL) lemon zest; Freshly ground black pepper, to taste; 1 tsp (5 mL) parsley, chopped

www.alive.com

This dip delivers a treat for the senses. It’s both creamy and crunchy, with show-stopping colour. Don’t throw away the beet greens—they contain a larger amount…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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