Beet and Hazelnut Dip

Step 1

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.

Step 2

Heat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool slightly.

Step 3

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.

Step 4

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