Beet Dip with Walnuts

Cut beet into cubes.

Coarsely chop walnuts in a blender. Add beet and blend until smooth. Add olive oil, 25 ml water and tahini and mix.

Season dip with juice of one lemon and salt. Serve on farmhouse bread as a tapa. Garnish with herbs as you like.

Beet dip with walnuts – Pure de remolacha con noces (Andalusia / Spain)

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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