Beet and Hazelnut Dip

This light and creamy (and definitely garlicky) beet dip is a definite party pleaser that's healthy to boot. Every supporting ingredient in this recipe exists to make beets taste like their best selves: The maple syrup accentuates their sweetness, the hazelnuts play up their earthiness (but it’s not too earthy), and the lemon juice brightens up the whole thing.

1 lb red beets, without greens, scrubbed
1½ tsp. sea salt
1 cup blanched hazelnuts
3 cloves garlic
½ cup fresh parsley, coarsely chopped
½ cup extra-virgin olive oil
2 Tbsp. lemon juice, freshly squeezed
1 Tbsp. pure maple syrup

Place beets in a large pot and pour in water to cover by at least 2"; season with salt. Bring to a boil, then reduce heat and simmer until tender (a paring knife should easily slip through flesh), 45-60 minutes. Transfer to a bowl of ice water and let cool. Peel off skins (they will easily pull away); discard. Coarsely chop beets; set aside.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Toast hazelnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool slightly.

Transfer nuts and reserved beets to a food processor and add garlic, parsley, oil, lemon juice, maple syrup, and 1½ tsp. salt; process until smooth. Dip will be fairly loose but will set up in the fridge.

Taste and add more lemon juice, oil, and/or salt if needed.

Makes about 3 cups.

Make-Ahead:  Dip can be made 1 week ahead. Cover and chill.