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Pecan Roasted Beet Dip with Sage

Pecan Roasted Beet Dip with Sage | Naturally Ella

Post sponsored by The American Pecan Council. See below for more details.

Over the years, beets have become my go-to item to take to picnics and potlucks. I realize that might sound surprising but my goal is to make something with beets that everyone loves (even people who don’t get excited about beets). My first experience with this came with a CSA potluck and this beet cake (which I then turned into cupcakes). From there, I’ve made salads, dips, and mains with beets. Some are misses but for the most part, I’ve managed to spread the good word about beets.

This beet dip is nothing short of amazing. Beyond the beautiful color, the combination of beets and sage pureed with the warm, slightly sweet taste of pecans creates the perfect fall dip. Try this dip with crackers, toasted bread, or even some fellow vegetables like carrots and endives. I always have a stash of pecan halves in my freezer (helps keep them fresh) that I pull out and soak- no thawing needed! Pecans keep in the freezer for up to two years and can be thawed/frozen a few times without losing flavor. You can also put them in an airtight container in the refrigerator and they’ll keep for about nine months. Plus, with help from the pecans, this dip is loaded with good fats and protein (which is good because I ate about half this dip for lunch- it’s that good!)

Read more and see the recipe.

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About Maxwell Lawrence

Maxwell Lawrence
My name is Maxwell and I was born In Jamaica. I migrated to the USA in 2000 so presently I lived here in Buffalo NY. My family at present consists of my son Adrian and my spouse Deborah. Life was sort of magical as my Journey move forward since 2000. I have gain a lot of insight on different areas of my life, discovering so many rare talents.

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