Over the years, beets have become my go-to item to take to picnics and potlucks. I realize that might sound surprising but my goal is to make something with beets that everyone loves (even people who don't get excited about beets). My first experience with this came with a CSA potluck and this beet cake (which I then turned into cupcakes). From there, I've made salads, dips, and mains with beets. Some are misses but for the most part, I've managed to spread the good word about beets.
This beet dip is nothing short of amazing. Beyond the beautiful color, the combination of beets and sage pureed with the warm, slightly sweet taste of pecans creates the perfect fall dip. Try this dip with crackers, toasted bread, or even some fellow vegetables like carrots and endives. I always have a stash of pecan halves in my freezer (helps keep them fresh) that I pull out and soak- no thawing needed! Pecans keep in the freezer for up to two years and can be thawed/frozen a few times without losing flavor. You can also put them in an airtight container in the refrigerator and they’ll keep for about nine months. Plus, with help from the pecans, this dip is loaded with good fats and protein (which is good because I ate about half this dip for lunch- it's that good!)
This is one of those recipes that I urge you to try as-is. This beet dip was a recipe that I knew would be delicious but one bite and I fell in love. Plus, it's hard to pass up so a beautiful, vibrant color!
Herbs: I really love this dip with the sage but you could also use dill and/or chives. Try playing around with the different herb flavors and see which combination you like best!
Vegetables: If beets aren't your thing, this dip would also be excellent with carrots. The sweetness from the roasted carrots would be a lovely companion for the pecans.
Uses: I had leftovers of this dip and also used it on toast, grilled cheese sandwiches, and as a small spread for a cheese board!
Never come across a beet dip before. Looks amazing!
I've only tried beet hummus once, and I fell in LOVE. Who knew that pecans would add the perfect touch to hummus?! Anyways, this recipe definitely looks like a crowd-winner for parties and potlucks! The color is so vibrant and stunning!
Oh, what a beautiful, creative way to marry beets and pecans. It's *just* starting to feel like fall in Kentucky, and this is now on my radar for autumnal cooking! Thanks for such inspiring, doable recipes!
This dip looks amazing! I'm always looking for new ways to use my CSA beets. Also, pecans are my favorite nut. I've loved them since I was a kid but now that I live in TN right near the GA line, I'm realizing they're extra amazing when they're fresh from nearby. Definitely planning to try this!
The color and glossiness of this dip is just gorgeous! I love how you styled it as well. If you don't mind me asking, where did you find that bowl? I love how thick the rim of it is. Eager to try this recipe — I love the combination of beets and shallots, and pecans sound like a nice crunchy topper with their sweet, nutty flavor. Thanks for sharing the recipe!
It's from Sarah Kersten: https://www.sarahkersten.com/ (I really love her ceramics!)
Wow, it looks amazing!!! Love beet recipes. Going to make it today. Thanks for sharing:)
Delicious! Used golden beets, dried sage and sautéed the garlic and shallot together.
So good. Excellent combination of flavors.
Hi, I'm a dummy who accidentally bought about 100 beets (long story) so I'm trying to think of recipes that I can make in bulk and freeze. Have you tried freezing this and if so, how did it go? Thanks so much!
I have not but I don't see why it wouldn't work!