Roasted beet and Goat Cheese Dip

I spied the recipe for the roasted beet and goat cheese dip while researching peanut butter fudge recipes. It is featured on the Reynolds Kitchen  (think aluminium foil, wax paper, parchment paper) website as Roasted beet and goat cheese dip with pistachios.  As you'll see below I've altered the recipe slightly to suit my taste.The recipe is originally by Beth Kirby of the lifestyle blog Local Milk

Ingredients:
3 medium beets

1/2 cup goat cheese

1 large clove garlic, minced

1/4 cup full fat Greek yogurt

1 tablespoon tahini

1 tablespoon fresh thyme

2 teaspoons lemon juice

1 teaspoon of salt to taste

1 tablespoon honey

1 tablespoon olive oil, plus extra for drizzling

1/4 cup roughly chopped pistachios, for sprinkling (I used walnuts)


Step 1: Preheat oven to 400 degrees F.
Step 2: Wash beets. Individually wrap beets in a square of aluminum foil. Place on a baking sheet and bake for 45 minutes. Allow them to cool until they are able to be handled.
Step 3: Remove the skins by hand or by rubbing with a paper towel. Cut beets into chunks. Transfer to a food processor or heavy-duty blender.
Step 4:Add goat cheese, garlic, yogurt, tahini, thyme, lemon juice, salt, honey and olive oil. Pulse until smooth and thoroughly combined. Taste and adjust seasoning if desired.

As I noted in the ingredients I used walnuts instead of pistachios.  I also added a bit of cumin to the mixture.  I served the dip with pita chips and celery sticks. I can also see offering carrot sticks or other veggies with this dip. This dip is a fun way to introduce beets to those who might not otherwise eat beets.

How would you serve this dip? Share your comments below.

Be well,
Technicolor girl

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