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1jar (16 oz/500 mL) pickled beets, drained
1tbspchopped fresh dill
2tspfresh lemon juice
1⁄4tspeach salt and pepper
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 3g||4%|
|Saturated Fat: 1g|
|Total Carbohydrate: 11g||4%|
|Dietary Fiber: 2g||7%|
- In skillet, toast pistachios for about 2 minutes or until fragrant. Transfer to food processor; process until roughly chopped. Reserve 1 tbsp of pistachios; set aside.
- Add beets, sour cream, garlic, dill, lemon juice, salt and pepper to food processor; purée until smooth. Transfer to serving bowl and sprinkle with reserved pistachios.
- Serve with Lundberg Sea Salt Rice Chips.