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 mins
Cook Time40 minutes mins
Course: Appetizer, Condiments, Dip, Spread
Cuisine: Californian
Servings: 12
Author: Daniela Gerson
- 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
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)
- 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!