Baked Goat Cheese and Roasted Beet Dip
Goat cheese and beets not only make a great side or salad, they also make a tasty dip! Serve with crostini, pita chips or crackers. Beets will stain, so wear gloves if desired.
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- ¾pound beets - trimmed, peeled and cut into 1/2-inch cubes
- 2tablespoons olive oil
- ½teaspoon salt
- ⅛teaspoon pepper
- 1(8 ounce) package goat cheese, softened
- 1(4 ounce) package cream cheese, softened
- 2teaspoons fresh thyme
- 1clove garlic, minced
- 1teaspoon lemon juice
- 1tablespoon coarsely crushed pine nuts
- 1tablespoon balsamic glaze
Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.Step 2
Place beets into a bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat and place in the roasting pan.Step 3
Roast in the preheated oven until soft for 20 minutes, stirring halfway through. Remove from oven and fold foil over beets to keep warm. Reduce oven temperature to 400 degrees F (200 degrees C).Step 4
Combine goat cheese, cream cheese, thyme, garlic, and lemon juice in a mini food processor; blend until smooth. Transfer mixture to a small oven-proof dish.Step 5
Bake in the preheated oven until hot and lightly browned, 15 to 17 minutes. Create a well in the center of the cheese mixture and top with beets. Garnish with pine nuts and drizzle with balsamic glaze. Serve warm.