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
How to Make It
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.
Make Ahead
Serve With
Cauliflower, endive, celery, fennel, toasted baguette slices and pita chips.
Suggested Pairing
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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
