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Beetroot, Walnut & Prune Dip

  • Author: Irena Macri
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 1-2 cups 1x


  • 3 medium raw beetroots
  • 78 pitted prunes
  • 1 large clove of garlic, finely grated
  • 1/2 cup walnuts
  • 2 tablespoons red wine vinegar or apple cider vinegar
  • 1/3 teaspoon salt
  • 23 tablespoons of good quality mayonnaise


  1. Cook the beetroot, skin on, in boiling water for 20 minutes, or until just tender when poked with a knife. Strain and allow to cool down to room temperature.
  2. In the meantime, place the prunes in a small bowl with warm water and allow to soak for 10 minutes.
  3. Place the garlic and walnuts in a food processor fitted with an S-blade. Grind into small crumbs. If not using a food processor, crush and chop the walnuts and garlic finely with a knife.
  4. Peel the beetroot (use gloves to avoid any skin stains) and dice roughly. Add to the food processor together with vinegar, salt and mayonnaise. Process until ground up and only slightly course. If not using a food processor, grate the beetroot finely and add to the walnuts and garlic.
  5. Taste and add more salt or vinegar if you like. It should be a lovely balance of sweetness from the prunes and beetroot, acidity from the vinegar, sharpness from the garlic and a little salt, and earthy nuttiness from the walnuts.
  6. Serve sprinkled with a few extra crushed walnuts. This will keep for a few days in the fridge.

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