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
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.
Scrape the beet mixture onto a large plate and let cool. Fold in the sour cream and season with salt and pepper.
The beet dip can be refrigerated for up to 3 days.
Cauliflower, endive, celery, fennel, toasted baguette slices and pita chips.
Earthy, fruity sparkling rosé from Burgundy: NV Louis Bouillot Perle d'Aurore Crémant de Bourgogne Rosé Brut.
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.