ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Beet Dip with White Crudités

David Malosh
Active time 20 mins
Total time 45 mins
Yield Makes about 2 1/2 cups
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.

Ingredients

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

How to Make It

  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.