© David Malosh

Creamy Beet Dip with White Crudités

Contributed by Grace Parisi

• ACTIVE: 20 MIN
• TOTAL TIME: 45 MIN
• SERVINGS: Makes about 2 1/2 cups

• FAST
• MAKE-AHEAD
• VEGETARIAN

With its psychedelic color, this hot-pink beet dip is fun to serve with white and pale green vegetables like cauliflower and fennel. A little bit of honey and vinegar amps up the beet flavor.

1. 2 tablespoons canola oil
2. 1/2 cup finely chopped red onion
3. 2 medium beets (1 pound), peeled and coarsely shredded on a box grater (2 1/2 cups)
4. 2 tablespoons red wine vinegar
5. 1 tablespoon honey
6. 1 1/4 cups sour cream
7. Salt and freshly ground pepper

1. In a large skillet, heat the oil. Add the onion and cook over moderate heat until just softened, about 2 minutes. Add the beets and cook, stirring, for 2 minutes. Add 3/4 cup of water and bring to a boil. Cover and cook, stirring occasionally, until the beets are just tender, about 5 minutes. Add the vinegar and honey and cook uncovered over high heat, stirring frequently, until the liquid has evaporated completely and the beets are very tender and dry, about 6 minutes longer.
2. Scrape the beet mixture onto a large plate and let cool. Fold in the sour cream and season with salt and pepper.

Make Ahead The beet dip can be refrigerated for up to 3 days. Serve With Cauliflower, endive, celery, fennel, toasted baguette slices and pita chips.

Suggested Pairing

Earthy, fruity sparkling rosé from Burgundy: NV Louis Bouillot Perle d'Aurore Crémant de Bourgogne Rosé Brut.

Lentils

Lentil Salad with Beets

This hearty salad is on the menu at Elio's in Manhattan -- one of Martha's favorite Italian restaurants.

• Yield Serves 4

Add to Shopping List

Ingredients

• 1 medium onion, quartered
• 1 carrot, quartered, plus 1/4 cup very finely chopped carrot
• 1 stalk celery, quartered
• 2 dried bay leaves
• 5 cups water
• 1 1/2 cups dried French green lentils
• 5 medium beets, scrubbed
• 1 teaspoon Dijon mustard
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon honey
• Pinch of sugar
• 1/2 cup extra-virgin olive oil
• 2 thick slices slab bacon, very finely chopped
• Coarse salt and freshly ground pepper
• 1 tablespoon red-wine vinegar
• 4 cups mixed salad greens
• 4 half-inch-thick slices fresh goat cheese, optional

Directions

1. In a medium saucepan, combine onion, quartered carrot, celery, bay leaf, and 5 cups water; cover, and bring to a boil. Reduce heat to low, add lentils, and simmer, uncovered, until lentils are tender, 15 to 20 minutes. Drain, and discard the seasonings.
   
2. Meanwhile, place beets in a medium saucepan. Add enough water to cover by 2 inches. Bring to a boil, then reduce to a simmer, cooking until fork-tender. Remove saucepan from heat. Remove beets from water, and set aside until cool enough to handle, reserving cooking liquid. Peel, and return beets to cooking liquid until ready to serve.
   
3. Make the vinaigrette: In a medium bowl, whisk together mustard, honey, sugar, and balsamic vinegar. Still whisking, slowly add 6 tablespoons extra-virgin olive oil; set aside.
   
4. In a medium nonstick skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the finely chopped carrot and bacon. Cook until the color of the bacon has changed, about 1 minute. Add the cooked lentils, and season with salt and pepper. Cook until the lentils are heated through. Drizzle with red-wine vinegar, and stir to combine. Transfer lentils to a medium bowl.
   
5. Place greens in a medium bowl. Drizzle with vinaigrette, tossing to combine. Divide greens among four plates. Top with warm lentils. Place a slice of goat cheese on the lentils. Slice beets and arrange around the perimeter of the plates; serve immediately.