How To Make Creamy Beet Dip with White Crudités
Perfect with cauliflowers and fennel, this creamy beet dip is made using red wine vinegar, sour cream, and shredded beets, for a tasty and vibrant side.
Serves:
Ingredients
- 2tbspcanola oil
- ½cupred onion,finely chopped
- 2medium beets
- 2tbspred wine vinegar
- 1tbsphoney
- 1¼cupssour cream
- salt and freshly ground pepper,to taste
Instructions
-
In a large skillet, heat the oil. Add the onion and cook over moderate heat for about 2 minutes until just softened. Add the beets and cook, stirring, for 2 minutes.
-
Add ¾ cup of water and bring to a boil. Cover and cook, stirring occasionally, for about 5 minutes until the beets are just tender.
-
Add the vinegar and honey and cook uncovered over high heat, stirring frequently, for about 6 minutes longer until the liquid has evaporated completely and the beets are very tender and dry.
-
Scrape the beet mixture onto a large plate and let cool. Fold in the sour cream and season with salt and pepper.
-
Serve and enjoy.
Nutrition
- Calories: 489.51kcal
- Fat: 42.57g
- Saturated Fat: 17.62g
- Trans Fat: 0.06g
- Monounsaturated Fat: 16.18g
- Polyunsaturated Fat: 5.21g
- Carbohydrates: 24.99g
- Fiber: 3.23g
- Sugar: 20.01g
- Protein: 4.87g
- Cholesterol: 74.75mg
- Sodium: 711.75mg
- Calcium: 186.38mg
- Potassium: 551.14mg
- Iron: 1.19mg
- Vitamin A: 254.89µg
- Vitamin C: 8.40mg
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