Spreads · ALWAYS FREE
Roasted beet & walnut spread
A vivid beet spread with toasted walnuts, lemon and a fresh dill finish.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 425°F (220°C). Toss beets with 0.353 oz oil and spread on a rimmed baking sheet. Roast for 30–40 minutes, stirring once, until fully tender. Let cool for 10 minutes.
- Meanwhile, toast walnuts in a dry skillet over medium-low heat for 4–6 minutes, stirring. Cool for 10 minutes. Reserve 0.353 oz for the top.
- Process the roasted beets with the remaining 2.47 oz walnuts, 0.529 oz oil, lemon juice, garlic, 0.141 oz dill, salt and pepper until spreadable with a little nut texture.
- Spoon into a bowl. Chop the reserved walnuts and scatter over with the remaining 0.0353 oz dill. Divide into 6 equal portions, about 3.35 oz each. No bread or crackers are included. Refrigerate promptly in a shallow covered container at 40°F (4°C) or colder, within 2 hours or within 1 hour above 90°F (32°C). Use within 3–4 days.
Estimated nutrition
Per serving · 1 of 6- Calories
- 162 kcal
- Protein
- 3.5 g
- Total carbohydrate
- 10.4 g
- Total fat
- 13 g
- Total sugars
- 6.1 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking/fermentation nutrient-retention factors are applied. Unless a discard/absorption blocker is listed, all measured pan fats and sauces are assumed consumed. Actual amounts left in pans, on utensils or during cooking can reduce intake. Optional additions are excluded when noted. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are omitted because retention, brands, rinsing and missing source rows make them less reliable here.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Vegetarian: Beets and walnuts with olive oil, lemon, garlic, dill, salt and pepper; no bread or crackers are included.
Required label checks: Use plain walnuts; serving bread/crackers are separate.
Supporting reference · Supporting reference - Vegan: Beets and walnuts with olive oil, lemon, garlic, dill, salt and pepper; no bread or crackers are included.
Required label checks: Use plain walnuts; serving bread/crackers are separate.
Supporting reference · Supporting reference - Mediterranean: Beets and walnuts with olive oil, lemon, garlic, dill, salt and pepper; no bread or crackers are included. Selected for the vegetable/legume/olive-oil-centered ingredient pattern, with any seafood, poultry or dairy shown explicitly above.
Required label checks: Use plain walnuts; serving bread/crackers are separate.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
