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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Usamamalik Malik
[email protected]I love how versatile this dip is. I've used it as a spread for sandwiches and wraps, and I've also used it as a dip for fruit.
Jonathan Gyamera
[email protected]This dip is a delicious and healthy snack. It's perfect for dipping vegetables or crackers.
Sopy Samai
[email protected]I've tried a lot of beet dip recipes, but this one is by far the best. It's the perfect combination of flavors and textures.
Boris Burt
[email protected]I made this dip for a potluck and it was gone in minutes. Everyone loved it!
Lydia Apam
[email protected]This dip is so easy to make and it's always a hit at parties. I highly recommend it!
Sanjeshni Prasad
[email protected]I'm not a huge fan of beets, but I really enjoyed this dip. The goat cheese and hazelnuts balance out the beet flavor perfectly.
Olatunde Milo
[email protected]This is a great recipe for using up leftover beets. I had some roasted beets in the fridge and this was the perfect way to use them up.
Franciscah Mbithi
[email protected]I followed the recipe exactly and the dip turned out perfectly. It was smooth, creamy, and had the perfect amount of sweetness and tang.
Chen
[email protected]I love the vibrant color of this dip! It adds a pop of color to any party or gathering.
Jared Cochran
[email protected]This roasted beet dip is a delightful blend of earthy sweetness and tangy goat cheese, perfectly complemented by the crunch of toasted hazelnuts. It's a fantastic appetizer or spread that impresses every time I serve it.