I have a little problem. I'm addicted to cookbooks, food writing, recipe collecting, and cooking. I have a lot of recipes waiting for me to try them, and ideas from articles, tv, and restaurants often lead to new dishes. I started losing track of what I've done. So now I'm taking photos and writing about what I've prepared—unless it's terrible in which case I forget it ever happened.
The adage “we eat with our eyes” is sometimes associated with visuals of gooey, melting cheese or thick, rich, chocolate sauce, but here, it came into play simply because of color. This is an uncomplicated dip made from just a few ingredients so it wasn’t the process of making it that was so interesting, but that bright pink color was something I couldn’t forget. I’m already a fan of beets whether they’re red, golden, or candy cane striped so I knew I’d like the flavor of grated beets in a sour cream dip. Mostly though, I wanted that color of a dip on the table surrounded by crisp, white vegetables like cauliflower, Belgian endive, and celery hearts. I saw the recipe in the December issue of Food and Wine, and I kept it in mind until I finally had an occasion to make it.
Red beets were peeled and then grated on a box grater. Meanwhile, finely chopped red onion was sauteed in some olive oil, and then the grated beets were added. Water was poured over the onion and beets, and the saute pan was covered so the vegetables could simmer for about five minutes. The cover was removed, red wine vinegar and honey were added, and the mixture was cooked while stirring until the liquid evaporated. Once cooked and allowed to cool a bit, the vegetables were combined with sour cream, and it was ready to serve.
A dip made with golden beets would have been just as delicious, but I might not have remembered it so well. And, certainly any vegetables could be served with this dip, but the pale, just barely green colors of those suggested made for a striking platter with the bowl of pink dip.
