Garlicky Beet Spread with Yogurt, Dill and Horseradish

By Melissa Clark

Garlicky Beet Spread with Yogurt, Dill and Horseradish
Andrew Scrivani for The New York Times
Total Time
20 minutes, plus 1 to 1½ hours’ roasting
Rating
5(313)
Comments
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This recipe for an easy appetizer borrows from the Ashkenazi tradition, making it a perfect Hanukkah offering. Roasted beets, dill, walnuts and horseradish are whirred in a blender with yogurt, garlic and olive oil, coming together into a pungent magenta purée. It is thick enough to serve on latkes, and creamy enough to go it alone as a dip with vegetables. (The New York Times)

Featured in: Hanukkah’s New Tastes, Still Rooted in Tradition

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Ingredients

Yield:2 cups
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

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Ratings

5 out of 5
313 user ratings
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Comments

Clare

Good even with less/no horseradish. Great dip for the swiss chard/feta fritters. Canned beets also work well.

Bob

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.

Klkruger

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.

Teresa G

Made this for a holiday gathering and served with crackers and crudités. Everyone asked for the recipe. Nothing was left. Also i now use this method to cook beets for anything.

Vicki

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!!

David B.

Paired with latkes for Hanukkah. Absolutely perfect! Added a lot of extra dill.

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