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LOCALLY GROWN, ORGANIC PRODUCE DELIVERED TO YOUR DOOR.

HORSERADISH AND BEET YOGURT DIP

10/16/20 — Ada Broussard



Recipe and swirly photos by Mackenzie Smith Kelley.

Last week, Jesse Szewczyk posted a gorgeous picture of spicy yogurt beet dip on Instagram, and I knew right away that some version of this would become a staple in our house. Beets are roasted whole, then blended with lemon juice, horseradish & salt, swirled into a mixture of salted yogurt and sour cream, then drizzled with olive oil, fresh dill and chives and a few cracks of black pepper. 

 

Jesse’s dip is beautiful as it is delicious, and while his recipe makes enough for a full party, we had no problem polishing it off between the three of us in a few days (hello, electric sandwich spread). The ratio of yogurt to sour cream can be adjusted based on what you have on hand, and I would encourage you to push the limits with the horseradish, starting at ¼ a cup and increasing up to ½ cup until you can feel it in your nose. (This recipe is for people who love horseradish.) 

 

Oh! Happy voting season! Here’s a link to early polling information in Travis County. Have you made your voting plan? 

 

Recipe adapted from Jesse Szewczyk

 

½ pound fresh beets

¼-½ cup freshly grated horseradish (jarred is fine, too)

2 teaspoons raw honey

1 ½ teaspoon kosher salt, more to taste

A few turns of black pepper

 

Juice from 2 medium lemons

 

Zest from 1 lemon

2 cups plain, full-fat yogurt

1 cup sour cream 

1 teaspoon salt, more to taste

Freshly chopped dill & chives for garnish

Olive oil to drizzle

Salt & pepper to taste

 
  1. Preheat the oven to 400°F. Wash the beets, but do not dry, and wrap them individually in aluminum foil. Place the wrapped beets on a rimmed baking sheet and roast until fork-tender, 65 to 75 minutes. Remove from the oven and let cool at room temperature for 30 minutes.
  2. While the beets are cooling, combine horseradish, lemon juice, honey, salt, pepper, and the juice of 2 medium lemons in the bowl of a food processor.
  3. Once the beets are cooled, rub them with a paper towel to remove their skins and cut them into 1-inch pieces. Add to the bowl of the food processor with the horseradish mixture and blend until completely smooth, adding 1 tablespoon of water to thin the mixture out if needed. Add more horseradish to taste. 
  4. Thoroughly combine Greek yogurt and sour cream in a large serving bowl and stir in a teaspoon of salt. Add the beet mixture and gently fold it in to create streaks of pink. (Do not overmix.) Taste and season with additional salt and pepper if needed. Garnish with chives, dill, a drizzle of olive oil, and a few big cracks of black pepper. Serve immediately with assorted raw vegetables and crackers for dipping.
Photo by Mackenzie Smith Kelley
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