Roasted Beet and Goat Cheese Dip with Chives and Thyme
- Level: Easy
- Yield: about 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 166
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 8
- Cholesterol
- 13
- Sodium
- 234
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
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
- 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.