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This dip has a pungent taste, thanks to the spicy horseradish.

Everyday Food, September 2004

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Recipe Summary test

prep:
15 mins
total:
1 hr 30 mins
Yield:
Makes 1 1/4 cups dip
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees. Wrap beets and garlic separately in packets of foil. Place on a baking sheet. Bake garlic until soft, about 40 minutes; continue cooking beets until tender, about 20 minutes more. Cool in packets. With paper towels, rub off beet skins; transfer beets to a food processor.

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  • Squeeze garlic from skin into processor. Add horseradish, oil, vinegar, almonds, and sage; pulse until combined. Season with salt and pepper. Serve with pita strips.

Cook's Notes

When shopping for beets, looks for roots that are firm with smooth skin and a deep red color.

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