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.
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
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.
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