Roasted Beet And Goat Cheese Dip With Chives And Thyme
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
42
Spice
44
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Olive Oil4 sprigs
Thyme110 g
Goat Cheese (log)1 small
Chives (bunch, finely sliced)1
CrostiniDirections:
1
Watch how to make this recipe
2
Preheat oven to 400 degrees F
3
If using raw beets, wash them clean of sand and dirt
4
Set aside to air dry or dry well with a towel or paper towel
5
If using roasted beets, proceed to food processor step
6
Toss the beets in a mixing bowl with oil, thyme, a few pinches of salt and about 15 grinds of pepper
7
Turn the beets out onto a baking sheet and roast until fork tender, shaking the pan occasionally to insure even cooking, about 40 minutes
8
Remove beets from oven and set aside to cool
9
(You can do this up to a couple days ahead of time if you store them sealed in the refrigerator
10
) Remove and discard the skins from the beets
11
Cut beets into quarters
12
Add the beet quarters to a food processor or blender
13
Pulse a few times until beets are roughed up into small but still chunky pieces
14
Dump the blended beets into a serving bowl
15
Crumble the goat cheese into the beets and add the chives and lemon juice
16
Toss together and season with salt and pepper, to taste
17
Serve with crostini or breadsticks