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Pecan Roasted Beet Dip with Sage

Preparation 15 minutes 2017-11-18T00:15:00+00:00 Cook Time 45 minutes 2017-11-18T00:45:00+00:00 Serves 6 to 8 servings     adjust servings Calories 177

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

Ingredients

    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

    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.

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    Recipe 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.