Garlicky Beet Spread with Yogurt, Dill and Horseradish
Published December 4, 2012
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes, plus 1 to 1½ hours’ roasting
- Rating
- Comments
- Read comments
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Ingredients
2 medium beets, scrubbed and trimmed
2 tablespoons extra-virgin olive oil, more for beets
45 grams walnuts (about ½ cup)
1 very large clove garlic, minced
3 grams kosher salt (1 teaspoon), more to taste
1 cup Greek yogurt
2 tablespoons lemon juice, more to taste
2 teaspoons chopped dill
1 ½ teaspoons prepared horseradish
Nutritional analysis per serving
10 grams carbs; 10 milligrams cholesterol; 243 calories; 6 grams monosaturated fat; 8 grams polyunsaturated fat; 4 grams saturated fat; 20 grams fat; 2 grams fiber; 339 milligrams sodium; 8 grams protein; 6 grams sugar
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 1 ½ 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.
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.
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.
I made as written except that I substituted a spicy mustard for the horseradish. This jewel of a recipe is dangerously delicious. It's absolutely addictive.
AMAZING‼︎ This dip was gorgeous and delicious, i did make the mistake of adding an extra clove of garlic and it made the flavour a bit too strong so i would recommend making the recipe as is!
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.