In honor of one of my favorite vegetables, I came up with this delicious roasted beet dip. It’s sweet, sour, and salty—with a little added oomph from fresh pepper—perfect with crudité or crackers.
Ever since I was a kid, I’ve adored beets. My dad used to make the best herring salad with beets and eggs, and I would eat it directly from the bowl with a spoon.
Beets are one of those underrated vegetables, like cabbage or rutabaga. Not only are they sweet and earthy, but the color—oh, that deep fuchsia color. I loved helping my dad peel the beets and how my hands would be all red after. I would run around the house trying to scare my family.
I always prepare beets the same way: Cut off the end bit, and put them in an ovenproof dish. Drizzle them with vegetable oil, and cover the dish with foil. Bake at 375°F for about 30 minutes, depending on the size, until tender. Cool, peel, and voilà!
4 large beets, roasted and peeled
8 ounces goat cheese
2 tablespoons Parmesan cheese, grated
2 tablespoons olive oil
pinch of salt
1/4 teaspoon freshly ground pepper
1/4 cup Parmesan cheese, grated
2 tablespoons pine nuts, toasted
dash of olive oil
freshly ground pepper
fresh basil leaves
- Cut the roasted beets into cubes, and place in a food processor with goat cheese, Parmesan, oil, salt, and pepper.
- Process until you have a smooth dip.
- Transfer to a serving bowl, and top with Parmesan, pine nuts, oil, pepper, and fresh basil.
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