1/2 cup raw pecan pieces
1 pound red beets
1 large shallot, divided
1 clove garlic, peeled
1/2 cup water
1 tablespoon Balsamic vinegar
3 sage leaves
Salt, to taste
1/4 cup raw pecan pieces
2 tablespoons olive oil or pecan oil
3 tablespoons sliced shallot
3 sage leaves
- Preheat oven to 400 degrees F. Trim the ends from the beets and peel (see note). Cut into roughly 1-inch pieces and place in a roasting pan. Peel the shallot and cut into large pieces, reserving a small portion for the topping. Place in the roasting pan along with the clove of garlic. Toss with 2 teaspoons of olive oil and a pinch of salt. Roast until the beets are tender, stirring occasionally, 35 to 45 minutes. Remove and let cool slightly.
- While the beets are roasting, cover the pecans with water and let soak.
- When the beets are slightly cool, place the pecans and 1/2 cup of water in a blender (see note). Puree until the pecans begin to break down. Add in the beets, balsamic vinegar, and sage. Puree, adding more water if needed, until the dip is smooth and there are no pieces of beets and pecans left. Add a pinch of salt, taste, and add more as needed.
- Heat a small skillet over medium-low heat. Add the shallots and sauté for a couple minutes, just until fragrant. Move the shallots to one side and add the sage leaves to the pan. Continue to cook the shallot and fry the sage leaves. Remove the sage leaves once fried and remove the pan from the heat. Add in the pecan pieces and swirl to lightly toast the pecans in the hot oil.
- Transfer the dip to a bowl and spoon the pecans/shallots/oil mixture over the top. Crush the fried sage and serve with your favorite crackers, toasted bread, or vegetables.
Note: You do not need to peel the beets for this recipe because after roasting and pureeing in a blender, you can’t tell. However, if feel free to peel the beets as you need.
As for the blender, this dip works well in the high-speed blender however, a regular blender or food processor will work. Just make sure the beets are soft.
Saturated Fat 1g