|
|
|
|
|
|
Beets and Horseradish Dip from Chef's Consortium
Posted at: 03/24/2012 2:21 AM | Updated at: 03/26/2012 10:05 PM
Beets and Horseradish Dip
From Chef's Consortium and Chef Ric Orlando, of New World Bistro Bar
http://www.newworldbistrobar.com/
1/2 pound of nice big red beets
1 cup, prepared horseradish
1 medium shallot, minced
3 tablespoons mild vinegar (local dill or tarragon vinegar, or cider vinegar, not balsamic)
1 teaspoons kosher salt
1 teaspoons tabasco
1/4 cup mayonnaise
2 cups Hudson Valley Fresh sour cream
Place the beets in a heavy pot and cover with water by at least three inches. Bring to a rolling boil. Cook for 45 minutes, adding more water if needed, until the beets are tender when pierced with a fork. Cool the beets by running under cold water. Drain. Using a heavy paper towel rub off the outer skin. Cut the stem and root ends off and dice the beets. Puree the beets in a food processor with the shallot until you have a smooth puree, scraping down sides as needed. In a large bowl fold in the prepared horseradish. Add the mayonnaise and sour cream. Season with tabasco, salt and pepper. Serve with crudites, pita, cold shrimp, or bread sticks
|
|
|
|
|
|
|
|