Friday, July 15, 2011
Do not adjust the color of your monitor. This color had not been computer-generated and no food dyes were used in the making if this dip. Natural and amazing. A good friend of mine said that Lululemon needs to use this as a product color and call it Beet Dip. I would definitely buy a tank........ maybe even a hoodie in Beet Dip.
This dish is not only perty but delicious too. And nutritious. You can't ask for much else out of food. Oh yes-- it's easy too. I think that covers all of the bases of an outstanding appetizer. I suggest serving with Belgium endive spears or plain pita chips so that you can enjoy every ounce of beet goodness.
Beautiful Beet Dip
3 large beets, peeled and chopped into ~1/2" cubes
1 medium red onion, sliced into thin strips
1 tsp olive oil
3 Tbsp red wine vinegar
1 cup water
1 Tbsp honey
1 1/2 cups light sour cream
1/2 tsp salt
In a large deep skillet, heat the oil over medium heat. Add the onion and cook until soft, ~2-3 minutes. Add the beets and cook for 2-3 minutes, stirring continually. Add water and bring to a boil. Cover and cook, stirring occasionally, until the beets are just tender ~5-7 minutes.
Whisk together vinegar, honey, and salt in a liquid measuring cup. Add the mixture to the beets and cook uncovered over high heat, stirring frequently, until the liquid has evaporated completely and the beets are soft, ~ 6-8 minutes.
Transfer the beet mixture onto a large plate and place in refrigerator to cool for 30 minutes.
Fold in the sour cream and serve.
Nutrition Info per ~1/4 cup: 94 calories, 5.3 g fat, 2.2 g protein, 8 g carbohydrates, 1.5 g fiber
Recipe adapted from Food & Wine magazine