Roasted Beetroot and Lentil Dip

Ingredients:

• 400 g beets, peeled and cut into pieces
• 400g canned lentils, drained and rinsed well
• 3 tbsp. l. olive oil
• 2 - 3 tablespoons red wine vinegar
• 4 sprigs of fresh thyme
• 3 cloves garlic, minced
• 1/2 cup walnuts

Preparation:

1. Preheat oven to 180°C with two racks in the middle.
   
   In a baking dish, combine 1/4 cup water, 1 tablespoon oil, 2 tablespoons red wine vinegar, thyme, garlic, and 1/4 teaspoon salt. Add the beets and toss to coat. Cover the baking dish with foil and roast on the top rack of the oven until the beets are tender, about 1 hour, stirring halfway through.
2. Spread the walnuts on a baking sheet and toast on the bottom rack of the oven until lightly darkened and fragrant, 12 to 15 minutes. Remove from the oven and cool completely. Finely chop 3 toasted walnuts and set aside for garnish.
3. Remove the thyme from the baking dish and discard. Cool the beets and gently reheat the liquid, about 10 minutes.
   
   In a food processor, add the beets, whole walnuts, lentils, the remaining 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Process until smooth, scraping down the sides of the bowl as needed. Add the remaining 1 tablespoon red wine vinegar, if desired.
   
   Transfer the sauce to a small bowl and garnish with walnuts. Serve the dipping sauce with chips and vegetables.
   
   Recipe beetroot and chickpea dipping sauce.