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beet dips and pink foods on a cheese and appetizer board with pink fruits and veggies
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5 from 1 vote

Roasted Beet & Goat Cheese Dip

Sweet earthy beets paired with tanPairing sweet earthy beets with tangy creamy goat cheese for a quick, easy and vibrantly colorful dip! Use red, chioggia or golden beets to customize the color!
Prep Time10 minutes
Cook Time40 minutes
Course: Appetizer, Condiments, Dip, Spread
Cuisine: Californian
Servings: 12
Author: Daniela Gerson

Ingredients

  • 2 large or 3 small beets peeled & cut into 1’’ pieces (about 3/4 pounds)
  • 1 tablespoon of olive oil
  • 8 oz Vermont Creamery goat cheese room temperature
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons honey
  • 2 cloves of garlic minced
  • 1 lemon zest & juice (about 2 tablespoons of juice)
  • salt & pepper to taste

Instructions

  • Preheat oven to 400 F degrees. Place the beets on a baking sheet, drizzle with olive oil and season with salt and pepper. Toss beets until evenly coated then spread them out in a single layer across the pan.
  • Roast for 30-40 minutes, tossing halfway, until beets are cooked through and easily pierced with a knife. Remove from oven and let cool.
  • Add cooled roasted beets to the bowl of a food processor along with the rest of the dip ingredients. Puree until smooth, scraping down the side if necessary and season to taste with salt and pepper.
  • To serve, transfer to a bowl and top with garnish with fresh herbs (optional)

Notes

  • The beet can be roasted up to 3 days in advance and kept in the fridge until ready to use.
  • Leftovers will keep in an airtight container in the fridge for up to 4 days.
  • The dip will firm up when it’s placed in the refrigerator. Just give it a good stir and/or thin out with 1 teaspoon of water or olive oil at a time until desired consistency is reached again.
Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making roasted carrot waves in the kitchen!