This beet and goat cheese dip is as delicious as it is colorful. Dunk, dip and scoop toast, pita or vegetables into this creamy, tangy and slightly earthy dip.
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Beets and goat cheese are a match made in heaven and this beet and goat cheese dip brings them together in a completely fun and unique way. If you love beet and goat cheese salad, you will this recipe!
This beet goat cheese dip uses soft roasted beets and creamy goat cheese. Additional flavor is added with honey, lemon juice and garlic.
I promise you don’t need to be nervous about an overpowering beet flavor, this dip has a subtle beet flavor. The earthiness from the beets is balanced out by the creaminess of the goat cheese, the sweetness of the honey and the tartness from the lemon.
This roasted beet and goat cheese dip is garnished with toasted pistachios for a bit of crunch, lemon zest for some brightness and parsley for freshness. Serve this beet dip with toast points, warm pita or crunchy vegetables for dipping.
Of course I don’t need to tell you this dip is gorgeous and vibrant, just look at that color! It’s the perfect appetizer to make this spring and summer, and will be sure to stand out to your guests.
Beets: beets are roasted until soft and tender so they blend into a creamy dip.
Goat cheese: also known as chevre, is a creamy, slightly tangy soft cheese that can be found in the speciality cheese section of the grocery store.
Honey: honey adds sweetness that balances out the tang from the goat cheese and earthiness from the beets.
Lemon juice: lemon juice adds a bright zest to this dip and also helps make the beet color pop.
Olive oil: helps create a smooth texture and rich flavor.
Garlic: just a small amount of garlic to add an extra layer of flavor.
Toasted pistachios: I absolutely love the flavor and crunch that toasted pistachios add to this dip.
Lemon zest: for a contrast in color and bright pop of flavor.
Peel and chop beet into chunks. Place beets on a piece of parchment paper, drizzle with olive oil and season with salt. Wrap beets up in parchment paper, then wrap parchment paper in aluminum foil.
Roast beets at 375°F for 1 hour, or until beets are soft and fork tender. Allow beets to cool completely.
In a large food processor, add roasted beets, goat cheese, honey, olive oil, lemon juice, garlic and salt. Blend for 30 seconds, then stop to scrap down the sides of the food processor.
Return the lid and blend for another 30 seconds to one minute, or until mixture is smooth.
Taste and adjust honey, lemon juice and salt according to personal preference.
Pour dip into serving bowl and top with toasted pistachios, lemon zest and fresh parsley.
Serve with one or a variety of the below dippers.
What to Dip into Beet and Goat Cheese Dip
- Buy precooked beets to save time.
- Beets can stain hands, cutting boards, bowls, etc. Be careful while handling beets and wash items as soon as you are done with them (the stains are harder to get out once dry).
- Measure olive oil first, then honey. The remaining oil in the measuring spoon allows the honey to slide out of the measuring spoon easily.
Why only 1/2 clove of garlic?
Raw garlic can be pretty potent, so a little goes a long way. You can choose to omit the garlic as well.
Can I make this beet goat cheese dip ahead of time?
Yes, however I recommend omitting the garlic. The longer the dip sits in the fridge, the more concentrated the garlic flavor will become, and will start to overwhelm the other flavors.
Alternatively, you can use a garlic infused olive oil.
Take your dip out of the refrigerator at least 20 minutes before serving.
How do I store beet goat cheese dip?
Store dip in an air tight container in the refrigerator for up to 4 days. Store in a glass container to avoid staining.
Honey: feel free to use any liquid sweetener of choice, such as maple syrup or agave.
Pistachios: you can substitute toasted walnuts or pecans for pistachios.
Oil: if you want a super subtle garlic flavor, omit the fresh garlic and use garlic infused olive oil instead of regular olive oil.
More Recipes You’ll Love
- Whipped Goat Cheese and Squash Dip
- Goat Cheese, Bacon and Fig Crostini
- Roasted Red Pepper and Whipped Feta Dip
- Whipped Feta and Roasted Grape Crostini
- Grilled Peach and Burrata Salad
If you make this Beet and Goat Cheese Dip, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Beet and Goat Cheese Dip
- 8 oz beets about 1 small beet
- 8 oz goat cheese
- 1 tbsp olive oil
- 1 1/2 tbsp honey
- 1 tbsp lemon juice
- 1/2 clove garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp pistachios
- lemon zest
- Peel and chop beet into chunks. Place beets on a piece of parchment paper, drizzle with olive oil and season with salt. Wrap beets up in parchment paper, then wrap parchment paper in aluminum foil.
- Roast beets at 375°F for 1 hour, or until beets are soft and fork tender. Allow beets to cool completely.
- In a large food processor, add roasted beets, goat cheese, honey, olive oil, lemon juice, garlic and salt. Blend for 30 seconds, then stop to scrap down the sides of the food processor. Return the lid and blend for another 30 seconds to one minute, or until mixture is smooth. Taste and adjust honey, lemon juice and salt according to personal preference.
- Pour dip into serving bowl and top with toasted pistachios, lemon zest and fresh parsley. Serve with toast points, pita and/or veggies for dipping.