Roasted Beet & Walnut Dip
with olive and almond biscotti
Ingredients
Roasted Beet & Walnut Dip:
- 1 pound roasted beets coarsely chopped
- ½ cup toasted walnuts finely chopped
- 2 tablespoons chopped dill plus sprigs for garnish
- 2 tablespoons Crème Fraiche plus more for garnish
- 1 teaspoon sherry vinegar
- 1/2 teaspoon caraway seeds toasted plus more for garnish
- Kosher salt and freshly ground pepper to taste
- olive oil for garnish optional
Olive and Almond Biscotti:
- 2 ½ ounces all-purpose flour
- 2 ½ ounces whole wheat flour
- 1 tablespoon sugar
- 1 teaspoon herbes de Provence
- ½ teaspoon baking soda
- ¼ teaspoon freshly ground black pepper
- 1 cup buttermilk
- 1 ounces and 1/2 almonds coarsely chopped
- 2 ounces pitted oil-cured olives coarsely chopped
Instructions
For the Roasted Beet & Walnut Dip:
- Makes 1 1/2 cups
- Process beets, walnuts, dill, crème fraîche, sherry vinegar and caraway seeds in a food processor until smooth. Season with salt and pepper to taste.
- Top with crème fraîche, caraway seeds and sprigs of dill before serving. Store in airtight container until ready to serve. Best served chilled.
For the Olive and Almond Biscotti:
- Makes 25 toasts (pieces)
- Preheat oven to 350 Degrees F. Spay a 9″ loaf pan with non-stick spray and line bottom with parchment paper. Spray the parchment paper with non-stick spray.
- In a bowl, whisk flours, sugar, herbes, baking soda and ground pepper. Stir in buttermilk then add the almonds and olives.
- Pour mixture into pan, even out mixture and tap pan on counter to remove any air pockets that may have formed.
- Bake for 30 minutes then remove from oven and let cool for 5 minutes.
- Remove from pan and place on cooling rack until completely cool.
- Decrease oven temperature to 325 degrees F. Flip the loaf so that you have the flat “bottom” part facing upwards and begin to slice 1/4″ slices using a serrated bread knife. Lay slices on an icing grate on a baking sheet and bake for 35 minutes or until crisp. Let biscotti cool and serve.
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