Beet & Walnut Dip
Pack this up in a small tupperware for the little ones and send it off to school with a bunch of pita slices and or vegetable sticks.
1/2 cup walnuts
1/2 pound beets, trimmed, boiled or roasted, peeled, and cut into large chunks
1/4 extra virgin cup olive oil
2 tablespoons water
1 tablespoon tahini
1 tablespoon fresh lemon juice
coarse salt to taste
1. In a food processor, coarsely chop the walnuts.
2. Add the rest of the ingredients and pulse the machine on and off until everything is blended together but still retains a bit of texture.
Originally featured in Lunch Box
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