Place the beets in a microwaveable dish, cover tightly, and microwave on high for 7-8 minutes. Carefully add the carrots to the dish and cover again. Microwave on high for 3-4 more minutes, or until vegetables are tender. Let stand for 10-15 minutes, or until cooled slightly.
Peel the skin from the vegetables. Pulse beets and carrots in a food processor with the sour cream, feta, green onion, dill, orange zest and juice, salt and pepper, until smooth.
Divide the beet dip into 2 equal portions. Add horseradish, to taste, to the adult portion. Serve dip with your favourite crudités or breadsticks.
Makes 2 cups/500 mL
Tip: Snap Peas, cauliflower, broccoli and celery would be excellent crudités choices for the beet dip.