This recipe for an easy appetizer borrows from the Ashkenazi tradition, making it a perfect Hanukkah offering. Roasted beets, dill, walnuts and horseradish are whirred in a blender with yogurt, garlic and olive oil, coming together into a pungent magenta purée. It is thick enough to serve on latkes, and creamy enough to go it alone as a dip with vegetables. (The New York Times)

Full Recipe

Garlicky Beet Spread with Yogurt, Dill and Horseradish - Biga

Author

Melissa Clark | 2012-12-05

Source

https://cooking.nytimes.com/recipes/1014374-garlicky-beet-spread-with-yogurt-dill-and-horseradish

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