Roasted Beet and Goat Cheese Dip with Chives and Thyme

Roasting the beets brings out all of their sweetness and earthy flavor.

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
about 4 servings
Level:
Easy

Ingredients
  • 2 medium beets, leaves trimmed, or 1/2 pound roasted beets from deli or salad bar
  • 1 tablespoon olive oil
  • 4 sprigs thyme
  • Kosher salt and freshly ground black pepper
  • 4 -ounce log goat cheese
  • 1 small bunch chives, finely sliced
  • 1/2 lemon, juiced
  • Crostini or bread sticks, for serving
Directions
Watch how to make this recipe.
  • Preheat oven to 400 degrees F.

  • If using raw beets, wash them clean of sand and dirt. Set aside to air dry or dry well with a towel or paper towel. If using roasted beets, proceed to food processor step.

  • Toss the beets in a mixing bowl with oil, thyme, a few pinches of salt and about 15 grinds of pepper.

  • Turn the beets out onto a baking sheet and roast until fork tender, shaking the pan occasionally to insure even cooking, about 40 minutes.

  • Remove beets from oven and set aside to cool. (You can do this up to a couple days ahead of time if you store them sealed in the refrigerator.)

  • Remove and discard the skins from the beets. Cut beets into quarters. Add the beet quarters to a food processor or blender. Pulse a few times until beets are roughed up into small but still chunky pieces.

  • Dump the blended beets into a serving bowl. Crumble the goat cheese into the beets and add the chives and lemon juice. Toss together and season with salt and pepper, to taste.

  • Serve with crostini or breadsticks.


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    This recipe is featured in:

    Easy Holiday Appetizers