ROASTED BEET DIP WITH HAZELNUTS AND GOAT CHEESE
Sweet roasted beets, nutty toasted hazlenuts, and rich and creamy goat cheese are combined in this vegetarian play on pâté: An earthy-yet-light spread that's great for dipping with crudité or spreading onto sandwiches and toast.
Provided by Katherine Sacks
Categories Appetizer Dip Beet Endive Christmas Hanukkah Winter Cocktail Party Hazelnut Thyme Goat Cheese Vegetarian Wheat/Gluten-Free Christmas Eve
Yield Makes 2 1/2 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Rinse beets and remove any blemishes. Set aside 1 small beet. Place a large piece of foil on a rimmed baking sheet. Place remaining beets, oil, garlic, 3 thyme sprigs, and 1/4 tsp. salt in the center of foil, then wrap into a package to close. Bake beets until knife-tender, 60-70 minutes. Let cool.
- Meanwhile, toast hazelnuts on another rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes.
- Cook vinegar, sugar, peppercorns, 1 thyme sprig, and 1/4 cup water in a small saucepan over medium heat, stirring, until sugar is dissolved. Transfer to a shallow bowl. Peel and thinly slice reserved beet into matchsticks and add to pickling liquid; liquid should cover all matchsticks. Let pickle while beets roast.
- When beets are cooled, carefully peel off skins. Pulse hazelnuts and 1/2 tsp. thyme leaves in a food processor until finely chopped. Add roasted beets, goat cheese, 1/4 tsp. ground black pepper, and remaining 1/4 tsp. salt and pulse until smooth. Transfer to a serving bowl.
- Pulse 3 Tbsp. pickled beets in food processor until coarsely chopped (or chop by hand). Stir into beet mixture. Top with remaining pickled beets and black pepper. Serve with crudité and crackers alongside.
- Do Ahead:
- Beets can be roasted and pickles can be made 2 days ahead; cover in separate containers and chill. Dip can be made one day ahead; chill in an airtight container.
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Yanis Mahamdi
y55@gmail.comThis is the best beet dip recipe I've found. It's so flavorful and delicious.
Olajide Olamide
o@aol.comI've never made beet dip before, but this recipe was so easy to follow. It turned out perfect!
Kiran Pokhrel
k59@hotmail.co.ukThis dip is a great way to use up leftover beets. I always have a few beets in my fridge and this is a great way to use them up.
Brandon Mvinjwa
brandon-mvinjwa@gmail.comI love the creamy texture of this dip. It's so smooth and delicious.
Shelby Boyd
shelbyboyd43@hotmail.co.ukThis dip is so easy to make. I had it ready in less than 30 minutes.
Lethokuhle Miya
lethokuhle.miya@hotmail.co.ukI made this dip for a picnic and it was the perfect addition to our meal.
Ayandalima America
america49@yahoo.comThis dip is so versatile. You can serve it with crackers, vegetables, or even pita bread.
Chris Quesenberry
q-chris@hotmail.frI love that this dip is made with healthy ingredients. It's a great way to get your daily dose of vegetables.
Temitope Bamidele
t_b@hotmail.comThis dip is perfect for a party or a snack. It's easy to make and it's always a hit.
Leeto Mogoane
m.l@yahoo.comI'm not usually a fan of beets, but this dip changed my mind. It's so delicious!
Ethan Gifford
ethan-g@gmail.comThis is the best beet dip I've ever had. The roasted beets give it a wonderful flavor.
Usman Love
l_u34@hotmail.comI made this dip for a potluck and it was a huge success. Everyone loved it!
Akeel Abed
akeelabed76@gmail.comThis dip is amazing! I love the combination of sweet and savory flavors. The hazelnuts add a nice crunch and the goat cheese is so creamy.
Parbati Shrestha Newar
pn@hotmail.comI've made this dip several times now and it's always a crowd-pleaser. It's so easy to make and it's always delicious.
a_homie_kenji
a_homie_kenji@gmail.comThis roasted beet dip was a hit at my last party! The flavors of the beets, hazelnuts, and goat cheese were perfectly balanced.