Beet Spread with Fennel and Pine Nuts

*Updated recipe 2024*

Beets are not an easy crop to grow in our East Texas soils.  We’ve experimented with many different methods of germination, we’ve directly seeded them into the field, and tried transplanting, we’ve fiddled with the fertility and micro nutrients, and they are just darn tough.  Finally this year we have a decent stand of beets.

As a girl who grew up a pitifully picky eater, I’ve come a long way. Beets threw me off at first when I begin trying them several years ago. The more I experiment, the more I have grown to completely adore beets’ color, flavor, and rich mineral earthiness.

Beet Spread with Fennel and Pine Nuts

 Serves 6-10 as an hors d’oeuvre

Ingredients

3-4 beets
2 cloves garlic, minced
1/2 cup Greek yogurt
1 cup walnuts
1 tsp. dried thyme
1/4 tsp. cayenne pepper
2 Tbs. maple syrup
3 Tbs. olive oil
A few pinches of salt

To garnish:

1 small fennel bulb, thinly sliced, a few fennel leaves perhaps
1/4 cup pine nuts, hazelnuts, or walnuts toasted
Several delicious globs of fresh goat cheese
Toasted baguette slices or cucumber slices for serving

• Drizzle beets with olive oil, and wrap up in a foil packet. Roast in a 400 degree over for 45-90 min (dependent on size) until tender. Allow to cool until warm.
• Peel, scraping the peel off with the edge of a spoon, or slip the peels off with your fingers. Cut into wedges and place into food processor.
• Add garlic, spices, nuts, and yogurt, and pulse to blend. Add the syrup and oil and puree until very smooth.
• Serve in a shallow dish and scatter the top with your garnish. Serve with toast or pita, or sliced veggies.