Make Ahead

Roasted Beet and Onion Dip

January 19, 2011
0 Ratings
  • Makes about 1 1/2 cups
Author Notes

This is my version of homemade onion dip, with some earthiness from the beets and tanginess from the sumac. We love it on pita or potato chips. It is best if made in advance -- ideally a day ahead -- so that the flavors have a chance to combine and mellow. As you might imagine, the beets give the dip a beautiful, deep magenta color. Perhaps that pink is the perfect balance for all the testosterone of SuperBowl Sunday? —Margy@hidethecheese

What You'll Need
  • 1 medium onion, cut in half and sliced thinly across
  • 1 tablespoon olive oil
  • 1 small beet
  • 8 ounces fromage blanc
  • 1 teaspoon salt
  • 1 teaspoon ground sumac
  • 1 teaspoon minced marjoram leaves
  1. Preheat the oven to 400 degrees.
  2. Toss the onions in a baking dish with the olive oil and roast them, stirring occasionally, until they are golden brown, about 50 minutes.
  3. Wrap the beet in foil and roast it in the oven until it is tender when pierced with the point of a sharp knife. The cooking time will vary depending on the size of the beet, from 30 to 50 minutes.
  4. When the beet has finished cooking, carefully open the foil and set it aside to cool. When it is cool enough to handle, slip off the skin with your fingers and chop the beet coarsely. Add the beet, onion, and the remaining ingredients to the bowl of a food processor and process until smooth. Taste a bit on a chip and add more salt or marjoram if you like.
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