Pecan Roasted Beet Dip with Sage

Name: Pecan Roasted Beet Dip with Sage
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 to 8 servings
Ingredients: 1 pound red beets; 1 large shallot; 1 clove garlic; 1/2 cup raw pecans; 1/2 cup water; 1 tablespoon balsamic vinegar; 3 sage leaves; salt; 2 tablespoons olive oil; 3 tablespoons sliced shallot; 3 sage leaves; 1/4 cup raw pecan pieces

User Reviews

0.0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6 to 8 servings
Calories
177 kcal

Pecan Roasted Beet Dip with Sage

Iris Warren

Report

A beautiful and flavorful red beet dip that is pureed with sage and pecans for a warm, fall flavor. Vegan and gluten-free!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

Dip

1 pound red beets
1 large shallot divided
1 clove garlic peeled
1/2 cup raw pecans
1/2 cup water
1 tablespoon balsamic vinegar
3 sage leaves
salt

Topping

2 tablespoons olive oil
3 tablespoons sliced shallot
3 sage leaves
1/4 cup raw pecan pieces

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat oven to 400˚ F. Trim the ends from the beets and peel (see note). Cut into roughly 1” pieces and place in a roasting pan. Peel the shallot and cut into large pieces, reserving a small portion for the topping. Place in the roasting pan along with the clove of garlic. Toss with 2 teaspoons of olive oil and a pinch of salt. Roast until the beets are tender, stirring occasionally, 35 to 45 minutes. Remove and let cool slightly.
While the beets are roasting, cover the pecans with water and let soak.
When the beets are slightly cool, place the pecans and ½ cups of water in a blender (see note). Puree until the pecans begin to break down. Add in the beets, balsamic vinegar, and sage. Puree, adding more water if needed, until the dip is smooth and there are no pieces of beets and pecans left. Add a pinch of salt, taste, and add more as needed.
Heat a small skillet over medium-low heat. Add the shallots and saute for a couple minutes, just until fragrant. Move the shallots to one side and add the sage leaves to the pan. Continue to cook the shallot and fry the sage leaves. Remove the sage leaves once fried and remove the pan from the heat. Add in the pecan pieces and swirl to lightly toast the pecans in the hot oil.
Transfer the dip to a bowl and spoon the pecans/shallots/oil mixture over the top. Crush the fried sage and serve with your favorite crackers, toasted bread, or vegetables.

Notes

Tips & Tricks: I chose not to peel the beets for this recipe because after roasting and pureeing in a blender, you can't tell. However, if feel free to peel the beets as you need.
As for the blender, I found this dip works well in the high-speed blender however, a regular blender or food processor will work. Just make sure the beets are soft.
Stock up: get the pantry ingredients you will need: beets, pecans, sage
Nutrition: see the information.

Nutrition Information

Show Details

Calories 177kcal (9%) Carbohydrates 13.2g (4%) Protein 3g (6%) Fat 13.7g (21%) Saturated Fat 1.5g (8%) Sodium 159.8mg (7%) Fiber 4.3g (17%) Sugar 7.5g (15%)