Why You’ll Love This Beet and Walnut Dip on Rye Toasts

• A Show-Stopping Colour. The deep, ruby-red hue of this dip is naturally stunning. It’s a genuine conversation starter that brings a burst of joyful colour to any table, no food colouring required.
• The Perfect Textural Harmony. You get the velvety smoothness from the blended beets and yogurt, contrasted with the satisfying crunch of finely chopped walnuts, all piled onto a robust, chewy rye toast. It’s a party in your mouth.
• Effortlessly Elegant. This dish feels special and gourmet, but it’s surprisingly simple to prepare. You can make the dip ahead of time, meaning you can be a relaxed host and still serve something truly memorable.
• Incredibly Versatile. While we love it on rye toasts, this dip is a chameleon. Use it as a spread for sandwiches, a dollop on salads, or even as a vibrant side for grilled meats. It’s never going to sit uneaten in your fridge.

Ingredients & Tools

• 3 medium-sized beets (about 400-450g total), cooked and peeled
• 100 g walnuts, plus extra for garnish
• 150 g thick Greek yogurt or plant-based alternative
• 2 tbsp extra virgin olive oil, plus extra for drizzling
• 1 small garlic clove, minced
• Juice of half a lemon (about 1-2 tbsp)
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 1 loaf of dense rye bread, sliced
• Fresh dill or chives for garnish

Tools: A food processor or high-speed blender, a baking sheet, a small bowl for mixing.

The quality of your ingredients really shines here. Using good, thick yogurt ensures a creamy base that won’t become watery, and toasting the walnuts yourself—which we’ll get to—unlocks a depth of flavour that pre-toasted nuts just can’t match. A little goes a long way with the spices, too.

Serves: 4-6 as an appetizer | Prep Time: 15 minutes | Cook Time: (if roasting beets) 60 minutes | Total Time: 20 minutes (with pre-cooked beets)

Before You Start: Tips & Ingredient Notes

• Pre-Cooked Beets are a Lifesaver. Honestly, don’t hesitate to use vacuum-packed cooked beets. They’re a fantastic shortcut and work perfectly in this recipe, saving you a good hour of roasting time. Just make sure to pat them dry.
• Toasting Walnuts is Non-Negotiable. This step is quick but transformative. Toasting the walnuts in a dry pan for a few minutes until fragrant deepens their flavour immensely and adds a wonderful nutty aroma to the whole dip.
• Rye Bread Choice Matters. Look for a dense, seeded rye bread rather than a very soft, light one. It needs to be sturdy enough to hold the substantial dip without sagging or breaking when you bite into it.
• Taste, Taste, Taste! The flavour balance is key. After blending, always taste and adjust. You might need more lemon for brightness, more salt to make the earthy flavours pop, or another pinch of cumin for warmth.

How to Make Beet and Walnut Dip on Rye Toasts

Serving Suggestions

Complementary Dishes

• A Simple Green Salad with a Sharp Vinaigrette — The crisp, acidic greens cut through the earthy richness of the dip beautifully, making the whole meal feel balanced and complete.
• Roasted Chicken or Grilled Halloumi — This dip acts as a fantastic, flavourful condiment. A slice of chicken or halloumi on top of the toast takes it from appetizer to a light main course.
• A Charcuterie or Cheese Board — It fits right in! The dip adds a vibrant, vegetarian-friendly element that complements salty cheeses and cured meats wonderfully.

Drinks

• A Crisp, Dry Rosé — The berry notes and acidity in a good rosé are a fantastic match for the earthy sweetness of the beets and the toast’s tang.
• A German-style Pilsner — The clean, crisp bitterness of the beer refreshes the palate between each rich, creamy bite, creating a perfect contrast.
• Sparkling Water with Lemon — A non-alcoholic option that does the same job as the beer or wine: it cleanses the palate and highlights the dip’s fresh flavours.

Something Sweet

• Dark Chocolate and Orange Biscotti — The bitter chocolate and bright citrus are a classic pairing that feels sophisticated and provides a lovely sweet finish after the savoury dip.
• Honey-Sweetened Yogurt with Berries — It’s light, not too sweet, and the yogurt echoes the ingredient used in the dip, creating a subtle thematic link.
• Spiced Poached Pears — The warm spices like cinnamon and star anise in the pears complement the cumin in the dip, offering a elegant and comforting end to the meal.

Top Mistakes to Avoid

• Mistake: Over-processing the dip. If you blend it into a completely smooth paste, you lose the wonderful textural contrast that the chopped walnuts provide. Pulse, don’t puree!
• Mistake: Skipping the toast-toasting step. Soft, floppy bread will buckle under the weight of the dip and make for a messy eating experience. A quick toast ensures a sturdy base.
• Mistake: Not seasoning aggressively enough. Beets can be quite earthy and need a good amount of salt and acid to really sing. Be bold with your seasoning and always taste as you go.
• Mistake: Using stale walnuts. Walnuts can go rancid. Give them a sniff before using—they should smell sweet and nutty, not bitter or like old paint. Freshness is crucial.

Expert Tips

• Tip: Wear gloves when handling fresh beets. This is a classic piece of advice, but it’s worth repeating unless you want pink-stained hands for a day or two. It’s a surprisingly potent natural dye!
• Tip: Let the dip rest before serving. If you have the time, make the dip an hour or two ahead and let it sit in the fridge. This allows the flavours to meld together and intensify, resulting in an even more delicious outcome.
• Tip: Get creative with your garnishes. Beyond dill and walnuts, try a sprinkle of crumbled feta cheese, some pomegranate seeds for a jewel-like effect, or even a drizzle of pomegranate molasses for a sweet-and-sour kick.
• Tip: Make it your own with different spices. Love a bit of heat? Add a pinch of chilli flakes or a dash of harissa paste. Prefer herbs? Fresh mint works wonderfully with beets. Don’t be afraid to experiment.

FAQs

Can I make this dip ahead of time?
Absolutely, and it’s actually a great idea! The dip will keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavours often improve after a few hours. Just give it a good stir before serving, and you might want to add a fresh drizzle of olive oil and a new sprinkle of herbs and walnuts to brighten it up. The rye toasts are best made fresh, but you can toast the bread slices a few hours ahead and keep them in a paper bag at room temperature.

I don’t have a food processor. Can I still make it?
You can, though it requires a bit more elbow grease. The key is to grate the cooked beets on the fine side of a box grater. Then, very finely chop the toasted walnuts. Mix everything together in a bowl. It will be a bit more rustic and textured, but just as delicious. A mortar and pestle could also help you break down the walnuts and garlic into a paste first.

Is there a good vegan alternative for the Greek yogurt?
Definitely. Thick, unsweetened plant-based yogurts like coconut or cashew yogurt work very well. You could also use a vegan sour cream. Another great option is to use soaked and blended cashews for a super-rich and creamy result—just blend about ¾ cup of soaked cashews with a little water until smooth before adding the other ingredients.

My dip turned out a bit too thick. How can I thin it?
No problem at all! The easiest fix is to add a teaspoon of water or more lemon juice at a time, stirring well after each addition, until it reaches your preferred consistency. Another tablespoon of olive oil will also thin it while adding more richness. Go slowly—you can always add more liquid, but you can’t take it out!

What other ways can I serve this besides on toasts?
This dip is incredibly versatile! Try it as a colourful and healthy sandwich spread, especially with turkey or chicken. It’s fantastic as a dollop on top of a bowl of lentil soup or a grain bowl. You can also serve it as a classic dip with a platter of raw vegetable crudités like cucumber, carrot sticks, and bell peppers for a lighter option.