Roasted Beet & Walnut Dip + Trail Mix Adventure Bread

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Roasted Beet & Walnut Dip + Trail Mix Adventure Bread

Serves 6  | Prep Time: 10 minutes | Cook Time: 45 minutes – 1hr

This is a dish I developed for my company Leven Baking Company. The dip is perfect for a healthy snack. If you can’t find the bread, look for any seeded bread and that’ll work just fine.


  • 1 pound red beets
  • ⅓ cup extra virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 garlic clove
  • ⅓ walnuts, toasted (sub hazelnuts or pumpkin seeds for a nut free version)
  • 2 tablespoons red wine vinegar (sub white wine)
  • ½ cup sour cream or full-fat Greek yogurt (can be made with lactose free products)
  • ¼ fresh dill, coarsely chopped
  • Slices of Leven Trail Mix Adventure Bread (T.M.A.) (toasted for about 20 minutes @325F)

Chef Tips

Dip can be made a few days in advance and stored in the fridge.


Step 1

Preheat oven to 425F

Step 2

Place beets in a large baking dish. Drizzle with olive oil and season with salt and freshly ground black pepper. Add about 1 cup of warm water, cover and roast for about 1 hour (depending on size) until fork tender.

Step 3

Remove from the oven and let cool enough to the point where you can peel them; wear gloves! Cut the beets into rough chunks.

Step 4

Place the beets, garlic, nuts, olive oil and vinegar in the bowl of a food processor. Pulse until you’ve got a nice rustic puree; if it’s a little chunky, it’s ok. Fold in the sour cream (or yogurt). Season with salt and pepper and more vinegar if you want more acid. Transfer to your coolest bowl and drizzle with more olive oil and shower with dill. Serve with T.M.A.