Creamy Beet Dip with White Crudités Recipe

In a large skillet, heat the oil. Add the onion and cook over moderate heat for about 2 minutes until just softened. Add the beets and cook, stirring, for 2 minutes.

Add ¾ cup of water and bring to a boil. Cover and cook, stirring occasionally, for about 5 minutes until the beets are just tender.

Add the vinegar and honey and cook uncovered over high heat, stirring frequently, for about 6 minutes longer until the liquid has evaporated completely and the beets are very tender and dry.

Scrape the beet mixture onto a large plate and let cool. Fold in the sour cream and season with salt and pepper.

Serve and enjoy.