I remember beets from my childhood as odd, dark red, jello-like strips that were to be avoided at all cost. They usually appeared on our table during a holiday, after my mother had read about a recipe in one of the popular magazines at the time. She was not a woman fond of cooking, so meals often consisted of pantry concoctions: the feared and dreaded mystery meatloaf or “beef stroganoff” made with hamburger meat and canned cream of mushroom soup.
Sadly, I’m not sure I knew beets existed outside of a can until one night when I was convinced to taste a fellow diner’s roasted beet salad. I was hesitant to taste them, thinking I knew what was at the other end of that fork.
How wrong I was.
I fell head over heels in love. On top of being delicious, there are quite a few healing benefits of beets: they are chock full of calcium, magnesium, potassium, vitamin C and manganese. In addition, they play a big role in cleansing and detoxifying the body. I add them sparingly to juice (raw, of course).
My mother adhered to recipes like a detective — down the last grain of salt, literally. She would not sway one drop over or under, no matter what, and insisted I do the same. I think it is because of this that I have spent the better part of my cooking life rebelling against following recipes, like an errant child purposely coloring outside the lines in a coloring book.
Things don’t always turn out well, but it keeps cooking interesting.
As such, I found this fabulous roasted beet dip recipe and tweaked it a bit. The lovely folks in my
singing transformational voice workshop devoured it. It is a double agent food — beautiful and healthy.
Beet & Walnut Dip
(adapted from Eating the Alkaline Way, original recipe is on page 166)
1 Cup Roasted Beets, chopped
1 -2 Cloves Garlic, depending on how much you like garlic
1 Large Bunch Cilantro, chopped
1 Cup Walnut Halves or Pieces
1 – 2 T Extra Virgin Olive Oil
1 T Red Wine Vinegar
Salt & Pepper
In a food processor, add the walnuts, cilantro and garlic and pulse until roughly chopped. Add beets and pulse until a thick paste forms. Add oil and vinegar and lightly pulse until blended. Transfer to a bowl and season with salt and pepper.
Serve with crackers or an array of colorful vegetable slices.
Eat in good health and let me know what you think.
Who is Dianna Bonny?
Hi, my name is Dianna Bonny. It’s my mission to candidly share my journey with you. For me, it’s all about the healing: to create a radiant healing energy for others who have befallen a similar fate. Together, we can forge beautiful lives of belonging and connection. Thanks for joining me today! I look forward to hearing from you.
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