Silky Beet Dip

Instructions

1. To roast fresh beets (see Note 1): Preheat the oven to 450ºF/230ºC. Slice off the stalks but keep any skinny tails intact. Tightly wrap the beets in individual foil packets. Place on a sheet pan or in a baking pan and roast for 45 minutes to 1 hour, or until a paring knife inserted in the center of each slides in easily.Remove from the oven and unwrap. Once cool enough to handle, peel the beets (wear food-safe gloves if you want to avoid staining your hands). Tear the beets into chunks or roughly chop. You should have 1 1/4 to 1 1/2 cups of chopped beets (200 to 240g).
2. Toast the walnuts and garlic. Heat the olive oil in a medium frying pan over medium-low heat for 2 minutes. Add the chopped walnuts and 2 pinches of kosher salt. Stir frequently for 4 to 5 minutes (stirring very frequently once the walnuts start to change color), or until the walnuts are golden brown. Add the chopped garlic and stir very frequently for 60 to 90 seconds, or until walnuts are deeply golden brown and garlic is golden. If walnuts or garlic start to brown very quickly, reduce the heat.
3. To prevent overcooking, transfer the walnut-garlic mixture (including all the oil in the pan) to a bowl to slightly cool, then add to a food processor or small-capacity blender. Blend the garlic-walnut mixture (including all reserved oil) until finely ground into a paste-like consistency.
4. Add the silken tofu and lemon juice and blend the tofu is pureed and creamy, about 1 minute, scraping down the sides to incorporate the walnut mixture into the creamy tofu mixture.
5. Add 1 1/4 to 1 1/2 cups (200 to 240g) cooked beets, coriander, cumin, za’atar, salt, and Aleppo pepper, if using. Blend until smooth and creamy, scraping down the sides as you go. Taste, adding more salt, za’atar, or Aleppo pepper as desired.
6. Spoon the dip into a serving bowl. Before serving, drizzle with a bit of good-quality olive oil and garnish with the mint.