Beet muhammara recipe

Traditional muhammara is a sweet-smoky blend of roasted red peppers, toasted walnuts, pomegranate molasses, and spices popular in Turkish and Syrian cuisine. A true multi-use recipe bursting with flavor, it makes a delicious dip, a spread for sandwiches, and even a sauce for meat and fish. Our simple version incorporates beets, which gives the already nutrient-packed mixture a splendid color, along with a boost of vitamins and minerals. We tested several methods of preparing the beets, steering away from roasting to minimize kitchen time. Some tasters loved the flavor and texture imparted by raw grated beets, but for optimal creaminess we found that microwaving grated beets softened them just enough to blend into the mixture while preserving their bright, fresh flavor as well as their nutrients. Some recipes thicken the dip with bread, but we opted for protein-rich walnuts to do the job. Jarred roasted peppers added smokiness without any hassle. A touch of pomegranate molasses gave the dip its hallmark sweet yet slightly bitter flavor. Pomegranate molasses can be found in the international aisle of well-stocked supermarkets; if you can’t find it, substitute 1 tablespoon lemon juice plus 1 tablespoon mild molasses for the 2 tablespoons of pomegranate molasses. You can use the large holes of a box grater or a food processor fitted with a shredding disk to shred the beets. Serve with vegetables, whole-grain crackers, or whole-grain chips.