Creamy Beetroot and Horseradish Dip
This dip is pretty close to my basic Borani e Labu, but with a fun addition! It’s inspired by a Polish beet and horseradish relish I love, called ćwikła. This is beautiful when served with crunchy vegetables, and sourdough crisped up with olive oil.
Creamy Beetroot and Horseradish Dip
Yield: 4 people
Ingredients
- 3 small red beets about 1lb
- ¼ cup horseradish root grated
- 1 Tbsp white or red wine vinegar
- 1 garlic clove grated
- 1 tsp sea salt
- 1½ cups full-fat yoghurt Greek-style
- 1 Tbsp pul biber or Aleppo pepper
- ¼ cup unsalted pistachios coarsely chopped
- Drizzle extra virgin olive oil
- 1 Tbsp slivered almonds optional
- 1 tsp sesame seeds optional
Instructions
- Cut green tops off of beets, wash (do not pat dry) and individually wrap each beet in aluminium foil.
- Heat oven to 425F. Place beets on a cookie sheet in the middle rack of the oven. Roast beets for 45 mins-1hr, or when a knife is easily inserted into the beet.
- Peel once beets are cool. (Wear kitchen gloves to prevent hands from staining.)
- Grate beets into a medium bowl, using the coarse holes of a box grater.
- Add horseradish, vinegar, garlic, and salt. Mix to combine.
- Add yoghurt in a separate bowl and gently stir in the beet mixture till you see swirls of white and pink; do not overmix.
- Transfer into serving dish. Chill in fridge for 1 hr.
- Before serving, adorn with pul biber, pistachios, almonds, sesame seeds, and drizzle with olive oil.
