80’s/90’s kids: there’s no way you’re not obsessed with this hot pink color 🩷 The recipe comes from a little booklet I got from a scribewinery + botanicafood collab. It’s the best beet dip I’ve ever had 😋 Recipe: 1 1/4 cups raw beets, peeled and cubed 3/4 cups toasted walnuts 2 small garlic cloves 1 tsp toasted ground cumin 1 T plus 2 tsp lemon juice 1 1/4 heaping tsp Urfa Biber Chile 1 1/4 T pomegranate molasses 1 tsp sea salt or to taste 1/3 cup olive oil To make: Toss everything into food processor except olive oil. Reserve a few walnuts for garnish. Blend on high until incorporated and while running drizzle olive oil until emulsified. Taste for more salt or lemon. Top with reserved toasted walnuts that are mixed with a little olive oil, salt, Urfa and garlic. #gardentoplate #growyourownfood #veganrecipes