This dip takes a little more prep time with the roasting of garlic and beets but it is well worth the wait. If pressed for time you could always do the roasting the day before. Once that part is done you’ll be ready to serve in 5 minutes. This rich red appetizer is always a huge hit! I have served it with Mary’s Gone Crackers in Black Pepper, or Cucumbers but I’m sure it would go nicely with anything really. I took a HUGE container up to a girls weekend in Whistler last month and one of my friends discovered the beet dip tastes amazing on top of a Mary’s Crackers spread with goat cheese. Mmmmm looking forward to serving this one tonight!
Oven 425 degrees
Medium baking sheet
3/4 lb small Beets (approximately 4 beets)
1 small Garlic Bulb, 1/4 inch sliced off the top
2 tablespoon Prepared Horseradish, drained
1 tablespoon Olive Oil
1 tablespoon Red Wine Vinegar
1/4 cup whole Toasted Unsalted Almonds
1/8 teaspoon Dried Sage
Sea Salt and Fresh Ground Pepper
Wrap beets and garlic separately in tin foil and place on baking sheet. Bake for approximately 40 minutes then remove garlic. Cool in packets. Continue cooking beets until tender, about 20 minutes more.
Remove beets and let chill until cool enough to handle. Using paper toil, rub the skin off beats and toss them into a blender or food processor.
Squeeze garlic from its skin into your blender/processor.
Add horseradish, oil, vinegar, almonds and sage, pulse until combined.
Season with salt and pepper.