Garlicky Beet Spread with Yogurt, Dill and Horseradish

1. 1

   To roast beets, heat oven to 375 degrees.

2. 2

   Place beets in a small baking dish and drizzle with olive oil.

3. 3

   Add 3 tablespoons water to bottom of dish and cover tightly with foil.

4. 4

   Bake until tender, about 1 to 1 1/2 hours, turning beets after 45 minutes.

5. 5

   Let cool, then peel.

6. 6

   Using a food processor, grind walnuts, garlic and salt until very finely ground.

7. 7

   Scrape down sides of bowl.

8. 8

   Add the peeled beets, oil, yogurt, lemon juice, dill and horseradish and pulse until relatively smooth.

9. 9

   Taste for seasoning and add more lemon or salt, or both, if needed.

10. 10

    Serve with latkes or fritters, or use as a dip for vegetables.

* Per serving · 4 servings · Values may vary.

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