Beetroot And Walnut Dip With Pomegranate Molasses

I am a huge fan of beetroot (beets) and this beetroot and walnut dip with pomegranate molasses is both easy to make and super tasty. Oh, and it is healthy as well!

Beetroot is a rich source of antioxidants and it contains potassium, magnesium, iron, vitamins A, B6 and C and folic acid, as well as protein, carbohydrates and soluble fibre. 

It also contains betaine, which is important for cardiovascular health.

Beetroot has been shown to lower blood pressure and other studies have shown the positive effect beetroot can have on human exercise and performances. The theory is the nitrates in beetroot are converted into nitric oxide by the body. The nitric oxide dilates the blood vessels. The result is improved oxygen delivery - and that gave a performance boost.

I use beets in a lot of different ways and buy both raw ones as well as pre-cooked ones, as long as they are vacuum-packed in natural juices.

This beetroot and walnut dip is perfect to serve as part of a buffet. I tend to serve it as a light, vegetarian lunch buffet together with hummus, avocado, feta cheese, red peppers (bell peppers), toasted wholemeal pitta bread and a large salad.  

But it will also make an awesome side dish to food like roasted vegetables, oven-roasted salmon or chicken to name but a few. 

As it is so quick to whip up, add some to a lunch box with raw carrot sticks, sliced cucumber, dark lettuce leaves, hummus and some oat cakes. This would be a really healthy lunch to bring to work. 

The walnuts add a lot of extra nutrients to the dip. Apart from being rich in essential fats, walnuts (like all nuts and seeds) are rich in certain vitamins and minerals. 

Pomegranate molasses is simply a syrup which is made from reduced pomegranate juice. You can sometimes find it in well stocked supermarkets – or look for it in health food shops or shops that specializes in Middle Eastern food.

I bought mine in my local health food shop.

Beetroot and walnut dip:

  • 300g, 10½oz, cooked beetroots in natural juices – roughly chopped 
  • 1 large red pepper (bell pepper) – sliced
  • 50g, 1¾oz, walnuts
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt (I use Himalayan crystal salt)
  • ¼ teaspoon black pepper
  • a pinch of cayenne pepper

Place all the ingredients in a food processor and blitz for about 20-30 seconds, until you have a quite smooth mixture.      


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