Flashback to the Seventies: Pickled Beet Dip

In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.

Beets are funny: while they are among the hardiest of winter root vegetables, their gorgeous color brings to mind the energy and exuberance of early summer.

In our family cookbook, my Aunt Evie tipped her hat to this weird dual nature with her recipe for pickled beet dip. Filled with the earthy flavors of winter vegetables, the dip's brilliant pink color suggests the joy of Easter eggs, cotton candy and sunsets. Pairing the coarseness of winter with the energy of summer, it's the perfect spring food!

While most dips tend toward blandness, this one has a nice kick. It goes well with crackers, but really shines as the centerpiece on a tray of crudite. Although the ingredients may sound odd, they blend nicely and the finished product is one of those rare beet dishes that even avowed enemies of the dark red vegetables will love. One warning, though: be sure to let everyone know that it's beet dip. Given the color, some people will assume that it is a cherry or raspberry dish!

Get the pickled beet dip recipe after the jump.

Pickled Beet Dip

8 ounces Neufchatel cheese
3/4 cup sweet pickled beets, coarsely chopped (see note)
1 thick slice onion, coarsely chopped
2 tablespoons pickled beet juice
2 teaspoons horseradish, drained.

Combine all ingredients in a blender until completely smooth. Pour into ramekins and refrigerate for at least one hour. Serve with carrot sticks, asparagus, celery sticks and other raw vegetables.

Note: You can make this with almost any pickled beets, but I find the sweet mixture tastes best. Norwich Meadows Farm makes a great organic version that is decently priced.