Saturday, December 15, 2012

Garlicky Beet Spread with Yogurt, Dill, and Horseradish

This recipe is also from the NYT Dining Section; it's something like the beet dip that Aby used to bring to Harvest Fests, but with a twist.
Garlicky Beet Spread [or Dip] with Yogurt, Dill, and Horseradish--makes 2 cups

  • 2 medium beets, scrubbed and trimmed
  • 2 tbsp olive oil, plus more for beets
  • 1/2 cup walnuts
  • 1 very large garlic clove, minced
  • 1 tsp kosher or sea salt, or to taste
  • 1 cup plain Greek yogurt [or one cup drained American yogurt; for instructions on how to drain American yogurt, see here]
  • 2 tbsp lemon juice, or more to taste
  • 2 tsp chopped fresh dill
  • 1 1/2 tsp prepared [jarred] horseradish
To roast beets, heat oven to 375 degrees. Put beets in a small baking dish & drizzle with olive oil. Add 3 tbsp water to bottom of dish and cover tightly with foil. Bake till tender, ~1 to 1 1/2 hours, turning beets after 45 minutes. Let cool, then peel.

Using a food processor, pulse walnuts, garlic, & salt till very finely ground. Scrape down sides of bowl. Add peeled beets, oil, yogurt, lemon juice, dill, and horseradish and pulse till relatively smooth. Taste for seasoning and adjust as desired. Serve with fritters or latkes, or use as a dip for vegetables. (Picture credit)

1 comment:

  1. Thanks for your visits to my blog. As to your question regarding the term "convent"--a convent is simply a residence for sisters. So in my post I was referring to the motherhouse, Our Lady of Angels Convent, and in the last sentence or so, to the convent where I live with four other other sisters in Springfield. It's St. Anthony Convent.