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.


Creamy Beet Dip with White Crudites
David Malosh

by 2  people

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Ingredients
  • 2  tablespoons
    canola oil
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  • 1/2  cup
    finely chopped red onion
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  • 2 
    medium beets (1 pound), peeled and coarsely shredded on a box grater (2 1/2 cups)
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  • 2  tablespoons
    red wine vinegar
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  • 1  tablespoon
    honey
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  • 1 1/4  cups
    sour cream
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  •  
    Salt and freshly ground pepper
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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.

Serve with
Cauliflower, endive, celery, fennel, toasted baguette slices and pita chips.
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