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 Party Dips and Spreads

Grace Parisi
December 2010

Gallery

© David Malosh

Recipe Summary

active:
20 mins
total:
45 mins
Yield:
Makes about 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.