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| Roasted Beet and Goat Cheese Dip with Pistachios |
"Surprise your guests with this colorful holiday appetizer from Beth Kirby of Local Milk."
Ingredients :
- 3 medium beets
- 1/2 cup goat cheese
- 1 large clove garlic, minced
- 1/4 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
- 1/4 cup roughly chopped pistachios, for sprinkling
- Crackers, pita chips, or veggies for serving
- Reynolds Wrap® Aluminum Foil
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 55M |
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- Preheat oven to 400 degrees F.
- Wash beets. Individually wrap beets in a square of Reynolds Wrap(R) 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.
Notes :
- Local Milk (http://localmilkblog.com//)
- Individually wrap your beets with Reynolds Wrap® Aluminum Foil for perfectly tender beets every time.
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