ROASTED BEET AND GOAT CHEESE DIP WITH PISTACHIOS

Roasted Beet and Goat Cheese Dip with Pistachios image

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

Ingredients

3 medium beets
½ cup goat cheese
1 large clove garlic, minced
¼ cup full-fat Greek yogurt
1 tablespoon tahini
1 tablespoon fresh thyme
2 teaspoons lemon juice
1 teaspoon salt, or to taste
1 tablespoon honey
1 tablespoon olive oil, plus extra for drizzling
¼ cup roughly chopped pistachios, for sprinkling
Crackers, pita chips, or veggies for serving
Reynolds Wrap® Aluminum Foil

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