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This dip is such a cinch to make and so much more than the sum of its parts that it approaches magical food alchemy. The deep, vivid color make it a fantastic addition to any cheese or snack board.


1 medium red beet, or 2 small
1 clove garlic
1 cup walnuts (pecans or salt and pepper cashews work too)
1 - 2 T cider vinegar
1 T maple or cider syrup
1/2 t red chili flakes, or more, to taste
1 t salt
1/2 cup olive oil

In a food processer, whizz together the beet, nuts, garlic, 1 T of vinegar, maple syrup, salt and pepper.

Once everything is broken down, stream in the olive oil and process until smooth.

Test for seasoning and add in more vinegar if it needs some zip.

Enjoy with crackers, crusty bread, slices of salad turnip, and a swirl of goat skyr if you like.