Roasted Beet and Goat Cheese Dip with Chives and Thyme

2017-03-15
  • Yield : about 4 servings
  • Prep Time : 15m
  • Cook Time : 40m
  • Ready In : 55m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

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

Method

Step 1

Preheat oven to 400 degrees F.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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.)

Step 6

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.

Step 7

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.

Step 8

Serve with crostini or breadsticks.

Leave a Reply

Your email address will not be published. Required fields are marked *