17 Dec Holiday Recipe: Roasted Beet & Walnut Dip with Olive and Almond Biscotti
Want to make a quick and healthy snack this holiday that is just outside of the same old, same old? Well, we have turned your favorite Bistro Menil beet and walnut salad into a colorful and tasty dip that is healthy and as colorful as the holiday season. Pair it with our savory olive and almond biscotti and you have a perfect combination of sweet and savory that everyone will enjoy.
Roasted Beet & Walnut Dip
Makes 1 and 1/2 cups
1 pound of roasted beets, coarsely chopped
1/2 cup toasted walnuts, finely chopped
2 tablespoons chopped dill, plus sprigs for garnish
2 tablespoons of crème fraîche, 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)
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.
Olive and Almond Biscotti
Prep Time: 10 minutes
Cooking Time: 2 hours
Makes 25 toasts (pieces)
2 and 1/2 ounces all-purpose flour
2 and 1/2 ounces whole wheat flour
1 tablespoon sugar
1 teaspoon herbes de Provence
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1 cup buttermilk
1 and 1/2 ounces almonds, coarsely chopped
2 ounces pitted oil-cured olives, coarsely chopped
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.
There you go, a quick and easy snack that is just outside the typical dip but easy to make. Happy Holidays!