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Roasted Beet & Walnut Dip

Roasted Beet & Walnut Dip

with olive and almond biscotti
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Course Appetizers
Servings 6

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.
Keyword biscotti, dip, walnut
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