This Garlicky Beet Spread has attitude! The small amount of horseradish lends a delightful piquancy without punching you in the face. Great as a dip and perfect with vegetable fritters or latkes (a crispy oniony potato pancake eaten on Hanukkah). And it’s sooooo pretty! You can whip this up in minutes, especially if you use prepared beets. And let’s face it, why make more work for yourself when there are perfectly good time-savers available?
I LOVE beets in just about any form. In fact, when I was pregnant the only craving I had in nine months was for pickled beets. So when I saw this recipe by Melissa Clark, I knew that I was going to try it. Since I happened to be cooking salmon for my Shabbat dinner, I was able to use this dip as an accompaniment. It did not disappoint. I made a few minor tweaks, both to clarify and suit it to our tastes. With Hanukkah almost here, I just might use this as an alternative to sour cream and applesauce with my latkes. Then again, why mess with tradition!
For other great beet recipes, check these out:
Moroccan Beet and Orange Salad with Pistachios
Beet and Chickpea Quinoa Salad
And for a dessert option with beets
Fudgy Brownies with Beets and Walnuts
Yield: About 2 cups
About 8 to 9 ounces of prepared beets (roasted and peeled)
2 Tablespoons EVOO
1/2 cup of lightly toasted walnuts (See note on toasting)
1 very large clove of garlic or its equivalent
1 teaspoon kosher salt
1 cup of Greek-style yogurt (Use one that is at least 2% fat)
2 Tablespoons of fresh-squeezed lemon juice (1/2 of a juicy lemon)
1 Tablespoon of fresh dill plus more for garnish
1.5 teaspoons of prepared fresh horseradish (I happened to use beet horseradish which only enhanced the color of the dip)
Using a food processor, grind the walnuts, garlic and salt until very fine. Scrape down the sides of the bowl and add all of the remaining ingredients. Pulse until mostly smooth. Taste for seasoning and add more lemon or salt, if needed.
Note on toasting nuts
Heat your oven to 350 degrees F. Place the nuts on a sheet pan and toast in the oven for about 12 minutes or until you just begin to smell the nuts. You can shake the pan once during the cooking. Alternatively, you can toast nuts in a dry pan on your stove. Watch them carefully, jiggling every few minutes. Nothing will happen until it does. The second you smell the nuts, remove them from the heat. These methods work with just about any nut. I always toast more than I need and use up extras in salads or for munching.
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