Beet Muhammara

Name: Beet Muhammara
Prep time: 15 min
Total time: 15 min
Ingredients: ⅓ cup (about 1.2 ounces) walnuts, toasted; 1 garlic clove, peeled; 8 ounces beets (about 2 medium), peeled, cut into ¾-inch dice; 2 tablespoons fresh lemon juice; 3 tablespoons extra-virgin olive oil, plus more to taste; ¼ teaspoon fine sea salt, plus more to taste; Fresh Italian parsley, chopped, for garnish (optional)

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Prep Time: 15 minutes

Total: 15 minutes

Author : California Walnuts

Ingredients

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⅓ cup (about 1.2 ounces) walnuts, toasted1 garlic clove, peeled8 ounces beets (about 2 medium), peeled, cut into ¾-inch dice2 tablespoons fresh lemon juice3 tablespoons extra-virgin olive oil, plus more to taste¼ teaspoon fine sea salt, plus more to tasteFresh Italian parsley, chopped, for garnish (optional)

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Instructions

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Step 1

Combine walnuts and garlic in a food processor. Pulse using on/off turns until finely chopped.

Step 2

Add beets and lemon juice, and pulse until all ingredients are incorporated and finely chopped.

Step 3

Add 3 tablespoons oil and ¼ teaspoon salt and process until a chunky paste forms, occasionally scraping down the sides of the bowl.

Step 4

For a thinner consistency, add additional oil by teaspoonfuls. Taste and season with more salt, if desired. Transfer to a small bowl. Garnish with parsley.

Step 5

To toast walnuts, place on a parchment-lined sheet pan and cook for about 8 minutes at 350°F. They will turn a light golden brown. Don’t keep toasted nuts for too long, because the heated fats turn rancid more quickly than raw nuts.