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Beetroot Horseradish Dip

April 23, 2011

Beetroot-Horseradish Dip

Forget spinach and artichoke  – I predict beet dip will be the “in” dip this year.  Two  ingredients originating in the Austro-Hungarian Empire  are beetroot and horseradish, blended together here to make a healthy, fresh dip or sauce for meat.  Horseradish, a pungent root  herb, is traditionally served at our Easter dinner.   Centuries ago my Slovak relatives used to crush the hard root with horse hooves (hence the name).

Suster family on horses in Pivnice, 1930's, after crushing horseradish (I imagined this part). Uncle Igor, Pauline's brother in law, has the top hat on, right.

Mixed together, beets and horseradish make a striking hot pink dip served with warm pita bread, kielbasa or a tangy sauce served on the side of roast beef.  My fellow Pivnican, Zelka, shared this recipe with me. Because I like it hot, I quadrupled the horseradish, doubled the garlic and added a pinch of salt.

Ingredients

  • 1 can of beets, drained
  • 1/2 cup Greek style yogurt
  • 4 tablespoons horseradish (the hotter the better)
  • 2 garlic cloves
  • 1/2 tsp coarse salt
Steps
Place all ingredients in the food processor and blend together for about 30 seconds until smooth, then chill for at least 4 hours.

Cut beet from Milan's garden (Pauline's son)


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5 Comments leave one →
  1. April 23, 2011 4:31 pm

    That sounds delicious. Must try it.

  2. May 3, 2011 11:13 am

    A different take on Hryn – shredded beets and horseradish – we have it every year at Easter. Will have to try your recipe…

Trackbacks

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