Garlicky Beet Spread with Yogurt, Dill and Horseradish

Name: Garlicky Beet Spread with Yogurt, Dill and Horseradish
Total time: 20 min
Yield: 2 cups
Cuisine: jewish
Ingredients: 2 medium beets, scrubbed and trimmed; 2 tablespoons extra-virgin olive oil, more for beets; 45 grams walnuts (about 1/2 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 1/2 teaspoons prepared horseradish

By Melissa Clark

Total Time: 20 minutes, plus 1 to 1½ hours’ roasting
Rating: 5(318)
Comments: Read comments

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

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.

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Ratings

5 out of 5

318 user ratings

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Comments

Clare8 years ago

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

Bob8 years ago

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.

Klkruger8 years ago

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.

Sharyn2 weeks ago

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.

L.P.2 weeks ago

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!

Teresa G2 months ago

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.

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