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)
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 ½ teaspoons prepared horseradish
- Nutritional Information
Nutritional analysis per serving (4 servings)
212 calories; 18 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 7 grams protein; 9 milligrams cholesterol; 353 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 cups
Preparation
- 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 1/2 hours, turning beets after 45 minutes. Let cool, then peel.
- 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.
Dining and Cooking