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Creamy Beet Dip with White Crudites
© David Malosh

Creamy Beet Dip with White Crudités

  • ACTIVE: 20 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: Makes about 2 1/2 cups
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

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.

Plus: F&W's Appetizers Cooking Guide

  1. 2 tablespoons canola oil
  2. 1/2 cup finely chopped red onion
  3. 2 medium beets (1 pound), peeled and coarsely shredded on a box grater (2 1/2 cups)
  4. 2 tablespoons red wine vinegar
  5. 1 tablespoon honey
  6. 1 1/4 cups sour cream
  7. Salt and freshly ground pepper
  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.

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