RECIPE: Colorful Beet Dip
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We love beets in every form: baked, Harvard, pickled, beet ravioli, steamed beats, soup (borscht is Russian beet soup), in gourmet appetizer recipes, in green salads, with goat cheese and endive…even beet ice cream (substitute beets in a strawberry ice cream recipe) and beet cake (food trivia: the original—and best—red velvet cake recipes got their red hue from beets, not food color). You can even enjoy beet juice in cocktails: a beet Martini or this beet Mojito, for example. Now, here’s another way to enjoy beets: as a dip with crudités or a bread spread. The recipe is courtesy Dole Foods. It’s a beautiful color for Easter or any other festive occasion. |
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BEET DIP & SPREAD
Ingredients |
Beet dip with cucumber ribbons on skewers. Photo courtesy Dole.com. |
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Preparation 1. PULSE beets in bowl or food processor wuth scallion and spinach, until finely chopped. 2. ADD cream cheese, lemon juice and salt, and process until well-blended, leaving some texture in dip. Transfer to bowl and stir in chives. 3. SERVE as a dip with crudités or as a spread on toasted french bread.
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