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Creamy Beet Dip with White Crudites

Adapted from Food and Wine, Dec. 2010

2 Tbsp canola oil
1/2 cup finely chopped red onion
2 medium beets (1 pound), peeled and coarsely shredded on a box grater (2 1/2 cups)
2 Tbsp red wine vinegar
1 Tbsp honey
1 1/4 cups sour cream
Salt and freshly ground pepper

Heat oil over medium high heat in a large skillet. Saute onion in skillet until just softened (about 2 mins). Ad in the beets and continue to cook for an additional 2 minutes, stirring frequently. Poor in 3/4 cup of water and bring to a boil. Cover skillet and cook until the beets are tender, stirring occasionally (about 5 mins).

Poor in vinegar and honey and increase heat to high. Cook uncovered string frequently, until liquids have evaporated and beets are tender and dry. Transfer cooked beet mixture to a large plate and allow to cool. Carefully fold in sour cream and salt and pepper to taste. Serve with crudités such as Cauliflower, endive, celery, fennel, toasted baguette slices and pita chips.