Beetroot Pine Nut Dip

Beetroot Pine Nut Dip

This Beetroot Pine Nut Dip is rich, thick, and pleasantly nutty. It requires just a few ingredients and few minutes of your time.

Beetroot Pine Nut Dip

Not About This Beetroot Pine Nut Dip Though…

Hello everyone. I hope you are doing well.

It’s going to be not an entertaining post today. My blog has never been about politics (because food is outside of political agendas), but it’s going to happen today. Hopefully only once.

Anyway, I am not into politics. I haven’t really been following Russian news for a long time (Because honestly I don’t really care as I don’t have too many connections except for some good people I know.) Yes, I had heard of the escalating relationships between two countries, but I would have expected this would be simply diplomatic argument.

I prefer the language of food. If you follow my blog, you probably know I’ve been excited to share some Russian recipes lately. Indeed, I was planning to focus on Russian and Ukrainian recipes this year – I have 5 or 6 to be shared with you yet. And my previous recipe was Ukrainian Borscht. Just the day before Russia started a war against Ukraine. Which, of course a real war cowardly named a “special operation” by the Russian government. Not to mention the fact of attacking at night (Does anyone remember history and who else started a war during the night? Sorry, cannot help but see some similarities.)

Do you know one of my first reactions? “Damn. Would my Borscht post be considered some kind of a pathetic joke, mockery?” Well, I know. But people reactions to horrible events can be different and sometimes quite ridiculous.

Needless to say, over the last few days my emotions have evolutioned from simply embarrassment for being Russian to anger and fear. Anger for the country I was born. Fear for the people of Ukraine. And yes, embarrassment, too. It will not be an overestimation to say that probably the majority of both Ukrainians and Russian have at least a friend or relative leaving in either of the countries. That makes this whole situation even more terrifying and repugnant. I have Ukrainian friends living in Canada, and I don’t know what to tell them now.

My thoughts are definitely with Ukraine. Because it’s normal to take the side of the country who was attacked.

But of course, I feel sorry for something good that Russia can offer – like good people, talents, beautiful nature and places, culture, and of course food. We all know that a government is not equal to a country. And definitely culture is not the same as a government, either. But that will be stained, for a very long time. And the entire country including its culture will need to curry on the negative connotation for a long time.

But I will be still sharing some recipes from Russian cuisine.

Because I clearly drew the line between the Russian government (And Russia overall) and between its culture.

More importantly, I will be sharing these recipes because they are associated not with Russia itself but with my childhood…which was pretty good in fact!

Not just now yet. It’s not appropriate time. But I hope this time will start soon.

I wish Ukraine and the people of Ukraine be strong and that this nightmare would be over for them soon. You’ve already demonstrated that you are so brave and united despite the differences between two countries in their size and population. Even more important, you’ve demonstrated your humanity.

And for Russia..? I wish the people (Who still believe in Russian propaganda) and elites to wake up as soon as possible. Russia does not need this war. Only one person really needs it, and he is not Russia. The tremendous damage has been done, probably for many generations, but it is never too late to stop. Remember: “A bad piece is better than a good war” #NoWar #NoToWar #Ukraine

P.S. While I do not believe petitions work, who knows. If you wish to join over a million of people already signed the petition to stop the war, please do it. It’s Russian, but you can express your opinion in any language.

See you soon.

Beetroot Pine Nut Dip
Beetroot Pine Nut Dip

Beetroot Pine Nut Dip

Recipe by Ben | HavocinthekitchenCourse: Appetizers


Prep time


Cooking time



This Beetroot Pine Nut Dip is rich, thick, and pleasantly nutty. It required just a few ingredients and few minutes of your time.


  • 2 large beetroots, roasted, peeled, and roughly chopped

  • 1/4 cup pine nuts (or pignoli nuts) + more to garnish, toasted

  • 1 garlic clove, minced

  • 1 tsp. fresh thyme

  • 1/4 to 1/2 tsp. mixed peppercorns, finely crushed

  • 1/4 tsp. smoked paprika

  • ~ 1/2 tsp. salt or to taste

  • 1-2 tbsp. olive oil

  • 1/4 cup cream cheese or fat sour cream (Optional)


  • Using an immersion or regular blender, pure the beetroots, pine nuts, garlic, and olive oil until chunky.
  • Stir in the theme, crushed peppercorns, smoked paprika, and salt and pulse until combined and smooth.
  • It won’t be completely smooth as there’s no enough of ingredients with high moisture / fat content. Optionally, you can stir in the cream cheese or fat sour cream, for a silkier, smoother version. I’ve used the combo of sour cream and cream cheese for this recipe.
  • Drizzle with some extra olive oil and sprinkle with extra pine nuts and thyme and enjoy!

36 thoughts on “Beetroot Pine Nut Dip

  1. Abu Rashel Moni says:

    Hello, Ben. I really appreciate you sharing this article with us today. It’s crucial to be genuine and open, especially when discussing a topic that’s close to your heart. With this fantastic combination of creamy, nutty, and earthy flavors, it must have been incredible. Ben, as always, you do a fantastic job with your presentations.

  2. Marie | Sugar Salt Magic says:

    It saddens me, Ben that you would feel embarrassed about your heritage. Your home country and culture is not to blame here and neither are the good Russian people like yourself who don’t want this war. This is one psychopath, and those that either back him or are too scared not to, who sadly has enough power in this world that he can commit mass murder in broad daylight and get away with it. I wish for this war to end soon too. Thanks for the honest and thoughtful post and for introducing us to all the amazing recipes of your culture you have so far. As for this beetroot dip, it’s just stunning and I’m sure delicious too.

  3. Neil says:

    Love this dip Ben, what a lovely colour. I haven’t made a dip from beetroot before but I should, especially if it looks as good as this. And we’re all with you with what you’ve said about the conflict between Russia and Ukraine, Ben. We know the Russian people just want to live in peace and get on with their lives. There is only 1 person interested in this war. And he’s just sad. Keep positive my friend and keep bringing those recipes out!!
    Neil recently posted…Easy Banana Pudding RecipeMy Profile

  4. Shannon says:

    First, this Beetroot Pinenut Dip is stunning Ben! I love everything about it, from the color to the amazing flavors you’ve got here. ?. Now to your beautiful post. I was so touched reading it, thank you for writing. Well-thought out, and beautifully expressed.
    Shannon recently posted…One Bowl Oatmeal Butterscotch BarsMy Profile

  5. 2pots2cook says:

    There are rivers of mothers with children coming to us, running from Ukraine. We do our best to help. But I still enjoy Russian literature and music. I also never thought I will write about politics since food blogger society is all about other things but this is the world we are living in and we cannot pretend to be out of it all. We just have to help the best we can. To those troubled, whoever they are, from wherever. Thank you dear friend!
    2pots2cook recently posted…Rainbow Potato Salad ( no mayo )My Profile

  6. Chef Mimi says:

    I had no idea you were born in Russia. To me, it’s the government, not the good people of Russia behind this madness. I’ve added beets to white bean dips before, but my photos never looked like these!!! Gorgeous. And I’m still not receiving your new posts. Crazy.

  7. Liz says:

    I’ve made beet hummus before and your dip looks just as wonderful! I am praying for all the innocent people whose lives are affected by this conflict. Thanks for your take on this awful situation.

  8. Jeff the Chef says:

    I’m so sorry for your situation. As a U.S. citizen, I of course know what it’s like to be at odds with what your country does. Any thinking person realizes that it’s not the Russian people who are responsible for the current tragedy.

  9. Tandy | Lavender and Lime says:

    Firstly, this dip looks amazing! And secondly, your post was well thought out and constructed. Putin is not Russia, but until that is the major point I fear this war will not end. And with hands tied, the world again watches on. May you find peace in your Russian heritage :)

  10. Michelle says:

    Thanks for sharing your thoughts with us, Ben. You’re right, there is definitely a difference between culture and government. It can be difficult to not instinctively judge and have those negative connotations too.

    As for this beetroot pine nut dip, it’s visually so stunning — love how it matches the cloth you’ve got too. Take care, Ben.

  11. David @ Spiced says:

    Excellent post, Ben. I too avoid politics on the blog as folks usually come to my blog to talk about food. We get enough political arguments in other areas of our lives. However, I am with you on this topic. As a Russian-born blogger, I applaud your decision to stand up for what you believe in. Thank you! And that line that “a government is not equal to a country” is so true…we know that quite well here in the US.

    Switching over to the recipe, this one looks beautiful! I’ve never made a dip from beets, but I have made a dip from carrots. I’ll have to try this. The pine nuts add a fun twist! Hang in there, my friend!
    David @ Spiced recently posted…Chocolate Pound Cake with Guinness GlazeMy Profile

  12. Valentina says:

    Hi Ben. I so appreciate your sharing this post today. It’s important to be authentic and candid, especially on a topic close to your heart. I saw your Instagram story and I too believe int he small collective. ~Valentina
    P.S. As always, your recipe is beautiful, and I’m sure equally as delicious.

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