Garlicky Beet Spread with Yogurt, Dill and Horseradish
- Total Time
- 20 minutes, plus 1 to 1½ hours’ roasting
- Rating
- Comments
- Read comments
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Ingredients
- 2medium beets, scrubbed and trimmed
- 2tablespoons extra-virgin olive oil, more for beets
- 45grams walnuts (about ½ cup)
- 1very large clove garlic, minced
- 3grams kosher salt (1 teaspoon), more to taste
- 1cup Greek yogurt
- 2tablespoons lemon juice, more to taste
- 2teaspoons chopped dill
- 1½teaspoons prepared horseradish
Nutritional analysis per serving (6 servings)
162 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 5 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 6 grams protein; 226 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To roast beets, heat oven to 375 degrees. Place beets in a small baking dish and drizzle with olive oil. Add 3 tablespoons water to bottom of dish and cover tightly with foil. Bake until tender, about 1 to 1½ hours, turning beets after 45 minutes. Let cool, then peel.
- Step 2
Using a food processor, grind walnuts, garlic and salt until very finely ground. Scrape down sides of bowl. Add the peeled beets, oil, yogurt, lemon juice, dill and horseradish and pulse until relatively smooth. Taste for seasoning and add more lemon or salt, or both, if needed. Serve with latkes or fritters, or use as a dip for vegetables.
Private Notes
Comments
Good even with less/no horseradish. Great dip for the swiss chard/feta fritters. Canned beets also work well.
Delish. Toast the nuts first or, alternatively, used smoked almonds. Use Greek yogurt or drain 1.5 cups standard yogurt with a sieve or cheesecloth till thick or the mix will be too thin. Can peel the beets, cut to 3/4" cubes, toss with oil and roast spread out on a sheet in a 425˚ oven and they'll be ready in 15 min or so, saving a lot of time.
Funny thing about these notes, everyone leaves a variant suggestion. Mine is no exception!
I found it to taste a bit flat given the Central American/ Mex food influence in our area. I spiced it up a bit by increasing the prepaired horseradish to 1Tbsp, and also adding 1/4 tsp ground cayenne pepper.
After those additions, it was 5 star.
So delicious with pita triangles. Ate it right out of the food processor. I used pre-cooked peeled shelf-stable beets for a shortcut (unpickled). DEFINITELY toast the walnuts -- I tried it both ways. This will now sit alongside herb hummus and bourbon liver pate at every dinner we host. Thanks NYT!!
Paired with latkes for Hanukkah. Absolutely perfect! Added a lot of extra dill.
This recipe is magical! The color was even more impressive than the picture on the recipe. I highly recommend making as is. Even those who are spice sensitive, the horseradish adds flavor. The only substitute I made was swapping raw pumpkin seeds for walnuts because of my allergy. It added the texture of the nuts, but not really sure if it mimics the taste since its been a lifelong nut allergy ;) but might try without the pumpkin seeds next time? All around this is a special recipe!