Roasted Beet and Lentil Dip

Ingredients

• 3 Tbsp. extra-virgin olive oil
• 2-3 Tbsp. red wine vinegar
• 4 sprigs fresh thyme
• 3 cloves garlic, crushed
• Salt and pepper to taste
• 2 medium red beets, peeled & cut into 1 inch pieces
• 1/2 cup walnuts
• 1, 15 oz. can low-sodium lentils, drained & rinsed
• Dippers-pita chips, carrots, cucumbers or pepper slices

Instructions

1. Preheat the oven to 375°F. Combine 1/4 cup water, 1 tablespoon oil, 2 tablespoons red wine vinegar, thyme, garlic, and 1/4 teaspoon salt. Pour into a 2 quart baking dish and add the beets. Toss the beets thoroughly with the liquid, then cover with foil and baked on the top rack for 1 hour or until beets are fork tender. Stir the beets halfway through cooking.
2. Place the walnuts on a baking sheet in a single layer. Bake for 12-15 minutes or until fragrant and lightly toasted. Remove from oven and let cool. Remove 3 walnut halves, finely chop and reserve for a garnish.
3. Once beets are out of the oven, remove the thyme sprigs and discard. Cool the beets and liquid. Once cool, add the beets, liquid, walnuts, lentils, and remaining 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/4 teaspoon black pepper to a food processor and pulse until smooth.
4. Transfer to a serving bowl and garnish with the reserved walnuts. Serve with pita chips and raw vegetables.

Nutrition per serving: 230 calories, 19 g carbohydrates, 14 g fat, 7 g fiber, 9 g protein, 120 mg sodium, 3 g sugar.

Recipe from: foodnetwork.com