ROASTED BEET AND GOAT CHEESE DIP WITH CHIVES AND THYME
Roasting the beets brings out all of their sweetness and earthy flavor.
Provided by Dave Lieberman
Categories appetizer
Time 55m
Yield about 4 servings
Number Of Ingredients 8
Steps:
- 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.
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.
Provided by France C
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
- Place beets into a bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat and place in the roasting pan.
- 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).
- 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.
- 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.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 4.9 g, Cholesterol 30.4 mg, Fat 13.9 g, Fiber 1 g, Protein 6.5 g, SaturatedFat 7.6 g, Sodium 293.3 mg, Sugar 2.9 g
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.
ROASTED BEET AND GOAT CHEESE DIP WITH PISTACHIOS
Surprise your guests with this colorful holiday appetizer from Beth Kirby of Local Milk.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Wash beets. Individually wrap beets in a square of Reynolds Wrap® Aluminum Foil. Place on a baking sheet and bake for 45 minutes. Allow them to cool until they are able to be handled.
- Remove the skins by hand or by rubbing with a paper towel. Cut beets into chunks. Transfer to a food processor or heavy-duty blender.
- Add goat cheese, garlic, yogurt, tahini, thyme, lemon juice, salt, honey and olive oil. Pulse until smooth and thoroughly combined. Taste and adjust seasoning if desired. Transfer to a serving bowl or platter. Sprinkle with pistachios and drizzle with olive oil. Serve with crackers, raw veggies or crispy pita wedges.
Nutrition Facts : Calories 512.5 calories, Carbohydrate 47.9 g, Cholesterol 16.6 mg, Fat 31.3 g, Fiber 4.1 g, Protein 11.4 g, SaturatedFat 8.5 g, Sodium 1279.5 mg, Sugar 13.5 g
BEET CHIPS AND GOAT CHEESE DIP
Categories Potato Appetizer Bake Cocktail Party Healthy
Number Of Ingredients 19
Steps:
- directions: Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper or aluminum foil and place a wire rack on top. Spray the rack with no stick spray. Peel the beets with a vegetable peeler. Carefully use a mandolin or a sharp knife to slice the beets into super thin (like less than 1/8 inch) rounds. Place all the rounds in a large bowl and drizzle on olive oil. You don't want to over saturate the beets, so just start with the listed amount above. Season the chips with a bit of garlic powder and smoked paprika. (I like to keep the salt until the end.) Place the beets on the wire racks in a single layer. Bake for 20 minutes, then rotate the sheets and if you have larger beet chips, you can flip with each with a pair of kitchen tongs. Bake for another 15 to 20 minutes - until the edges are getting dry and crisp. Watch closely - they can SO easily burn! Remove the sheets and sprinkle the chips with salt. Let them sit to cool completely - this is where they will crisp up and why you don't want to over-oil them! Once crisp, serve with the goat cheese dip. goat cheese dip Place the goat cheese, yogurt, herbs, salt, garlic powder and crushed red pepper in a food processor. Blend until combined, then with the processor still running, drizzle in the olive oil. You may need to scrape down the sides a few times to make sure everything is thoroughl
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