Ingredients with Measurements:
- 2 medium-sized beetroots, peeled and grated
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons horseradish sauce
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, pulse the grated beetroots until they are finely chopped.
2. In a mixing bowl, combine the chopped beetroots, sour cream, mayonnaise, horseradish sauce, lemon juice, salt, and black pepper. Mix well until all ingredients are fully incorporated.
3. Taste the dip and adjust the seasoning as needed.
4. Transfer the dip to a serving bowl and sprinkle with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe makes about 1 1/2 cups of dip, serving 6-8 people.
Nutritional information:
- Calories: 95
- Fat: 8g
- Carbohydrates: 5g
- Protein: 1g
- Fiber: 1g
Substitutions for ingredients:
- Greek yogurt can be used instead of sour cream.
- Dijon mustard can be used instead of horseradish sauce.
- Lime juice can be used instead of lemon juice.
Variations:
- Add a tablespoon of honey for a slightly sweeter dip.
- Add a clove of minced garlic for a stronger flavor.
- Add a tablespoon of chopped fresh dill for a more herbaceous taste.
Tips and tricks:
- Use gloves when handling beetroots to avoid staining your hands.
- Make the dip ahead of time and store it in the refrigerator for up to 3 days.
- Serve the dip with crackers, pita chips, or sliced vegetables.
Storage instructions:
- Store the dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This dip is best served cold or at room temperature and does not need to be reheated.
Presentation ideas:
- Serve the dip in a hollowed-out red cabbage for a colorful presentation.
- Garnish the dip with additional chopped parsley or a sprinkle of paprika.
Garnishes:
- Chopped fresh parsley
- Paprika
Pairings:
- Serve with crackers, pita chips, or sliced vegetables.
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
- Salad
Troubleshooting advice:
- If the dip is too thick, add a tablespoon of milk or water to thin it out.
- If the dip is too thin, add more sour cream or mayonnaise to thicken it.
Food safety advice:
- Store the dip in the refrigerator and discard any leftovers after 3 days.
Food history:
- Beetroot has been cultivated since ancient times and was used for medicinal purposes in the Middle Ages. Horseradish, on the other hand, was used as a condiment in ancient Greece and Rome.
Flavor profiles:
- This dip has a slightly sweet and earthy flavor from the beetroots, with a spicy kick from the horseradish.
Serving suggestions:
- Serve this dip as an appetizer or snack at parties or gatherings.
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