Beet and Goat Cheese Dip
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.
Servings: 12 people
Ingredients
- 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
For Garnish
- 2 tbsp pistachios
- parsley
- lemon zest
Instructions
- 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.