Post sponsored by The American Pecan Council. See below for more details.
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!)
A beautiful and flavorful red beet dip that is pureed with sage and pecans for a warm, fall flavor. Vegan and gluten-free!
- 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
- 2 tablespoons olive oil
- 3 tablespoons sliced shallot
- 3 sage leaves
- 1/4 cup raw pecan pieces
- 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.
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.
Nutrition: see the information.
- Calories: 177
- Sugar: 7.5
- Sodium: 159.8
- Fat: 13.7
- Saturated Fat: 1.5
- Carbohydrates: 13.2
- Fiber: 4.3
- Protein: 3
- Cholesterol: 0
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!
I’ve enjoyed this partnership with the American Pecan Council because I’ve learned so much about this cooking powerhouse. Pecans are the only tree nut that is original to America and grown extensively throughout the South. In fact, American farmers produce 80% of the world’s supply of pecans.
October is the start of harvest for pecans (and if you’ve never seen a harvest, it’s so interesting: the nuts are shaken off the tree!) I also love that pecan trees are the only major nut tree that’s indigenous to the United States. They really are majestic trees that can produce nuts for over 100 years!
As mentioned above, I keep a stash of pecans in the freezer so that I can always add them to salads, grain bowls, and making nut-creams. I love using the pecan cream in soups and sauces- like this beet dip, the pecans add a layer of flavor not provided by most other items! A few of my favorite pecan recipes:
Disclosure: This recipe was created in partnership with The American Pecan Council. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.