Recipe: Roasted Beet and Horseradish Dip
Roasted Beet and Horseradish Dip
Commercial beets in cans have done more damage to the vegetable kingdom’s reputation than can ever be undone. (with the possible exception of canned spinach and canned asparagus) The often maligned beet becomes sweet and delicious when roasted; the roasting concentrates the sugars. Baking beets in this way make them very easy to work with.
The vibrant purple hue of beets and their sweet earthy flavor make a fascinating dip when combined with tangy horseradish and mellow cream cheese. This really is a beautiful and surprisingly tasty dip with a bite of horseradish. Give you old tired holiday dips a break this year and try something new.
6 whole fresh medium beets
8 ounces cream cheese
3-4 tablespoon prepared horseradish (more or less to taste)
2 green onions, minced (for garnish)
Remove all but 3 inches of stems from the beets and wrap in aluminum foil. Bake in a 375 degree oven for 35-40 minutes (or until a knife inserted in one of the beets slides in easily). Remove from the oven, unwrap from the foil and set aside to cool.
When completely cool peel the beets with the tip of a paring knife and place in a bowl of a food processor with the remaining ingredients. Pulse until smooth. Taste for seasoning and add a dash of salt if needed.
Place in a serving bowl and refrigerate till serving time. Garnish with the finely minced green tops of 2 green onions.
Serve with toasted pita wedges, thin cheese strips, tortilla chips or, raw crudités (celery sticks, cauliflower in dip size pieces, blanched whole green beans, etc.)