Creamy Beet Dip with Crudits

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Creamy Beet Dip with Crudits

Perfect for parties or just to snack on while watching your favourite show.

Original recipe here


- 2 Tbsp Canola oil

- 1/2 Cup finely chopped onion

- 2 Medium beet (1 cup peeled and coarsely shredded with a grater.)

- 2 Tbsp Red wine vinegar

- 1 Tbsp honey

- 1.25 Cups sour cream

- Salt and freshly ground pepper


1. In a large skillet, heat the oil.  Add the onion and cook over the moderate heat until softened, about 2 minutes.  Add the beets and cook, stirring, for 2 minutes.  Add 3/4 cup of water and bring to a boil.  Cover and cook, stirring occasionally, until the beets are just tender, about 5 minutes.  Add the vinegar and honey and cook uncovered over high heat, stirring frequently, until the liquid has evaporated completely and the beets are very tender and dry, about 6 minutes longer.

2. Scrape the beet mixture onto a large plate and let cool. Fold in the sour cream and season with salt and pepper.


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