This is good as a dip or as a sauce with BBQ chicken or pork. It lasts a couple of days in the fridge.

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Serves 6

You will need:

6 cooked+peeled beets (I used vacuum packed from the grocery store)
1/2 cup toasted Marcona almonds
2 cloves garlic, minced
4 to 6 tablespoons olive oil
salt and pepper, to taste
  1. Roughly chop beets and place them with almonds and garlic in a blender. Blend until smooth.
  2. Add the olive oil a little at a time until you have a smooth, creamy dip.
  3. Season with salt and pepper.
  4. Serve with chips.


Photography by Food+styling+photography by Paul Lowe

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