Active Time
20 MIN
Total Time
45 MIN
Yield
Serves : Makes about 2 1/2 cups
© David Malosh

How to Make It

Step 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.

Step 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.

Suggested Pairing

Earthy, fruity sparkling rosé from Burgundy: NV Louis Bouillot Perle d'Aurore Crémant de Bourgogne Rosé Brut.

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Aggregate Rating value: 2

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: dib99

Review Body: After letting the flavors meld for a couple hours in the fridge, this just didn't have a lot of flavor. It's slightly sweet, but bland. Not a hit at our party. 

Review Rating: 2

Date Published: 2016-12-20