Creamy Beet Dip with White Crudités

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.

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  • Servings: Makes about 2 1/2 cups

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

How to make this recipe

  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.

Suggested Pairing

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

Contributed By Photo © David Malosh Published December 2010

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