Creamy Beet Dip with White Crudites
Recipe from
Food & Wine
With its psychedelic color, this hot-pink beet dip is fun to serve with white and pale green vegetables like cauliflower and fennel. A little bit of honey and vinegar amps up the beet flavor.
Servings:
Makes about 2 1/2 cups
Prep Time:
25 mins
Total Time:
45 mins
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Ingredients
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2 tablespoonscanola oilsee savings
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1/2 cupfinely chopped red onionsee savings
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2medium beets (1 pound), peeled and coarsely shredded on a box grater (2 1/2 cups)see savings
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2 tablespoonsred wine vinegarsee savings
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1 tablespoonhoneysee savings
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1 1/4 cupssour creamsee savings
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Salt and freshly ground peppersee savings
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Directions
1.
In a large skillet, heat the oil. Add the onion and cook over moderate heat until just softened, about 2 minutes. Add the beets and cook, stirring, for 2 minutes. Add 3/4 cup of water and bring to a boil. Cover and cook, stirring occasionally, until the beets are just tender, about 5 minutes. Add the vinegar and honey and cook uncovered over high heat, stirring frequently, until the liquid has evaporated completely and the beets are very tender and dry, about 6 minutes longer.
2.
Scrape the beet mixture onto a large plate and let cool. Fold in the sour cream and season with salt and pepper.
Make Ahead
The beet dip can be refrigerated for up to 3 days.
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