Beet & Goat Cheese Dip

With the holidays fast approaching I’ve decided to stick around the city this weekend and do a little prep work. I’m pretty much 85% done my Christmas shopping which I’m quite excited about.. seeing as most of my gifts will have to be shipped this year! Since I’m not going back to Ontario, I’ll be heading over to the island this week to spend some time with my cousins and then back up to Whistler to do some snowboarding! This Beet & Goat Cheese Dip has been on my mind for a while now. I first tried this combination while in Israel, and I thought it was about time I recreated it.


Beet & Goat Cheese Dip
  • 1 small bunch beets
  • 1 garlic clove
  • ¼ cup goat cheese
  • freshly ground pepper
  • salt
  1. Preheat the oven to 400 degrees.
  2. Place the beets on a sheet of foil. Drizzle oil over top, and fold up into a packet. Roast for 45 minutes to 1 hour.
  3. Once the packet is cool enough to handle, slip the beet skins off.
  4. Place the beets and peeled garlic clove in the bowl of a food processor. Add the goat cheese Process until combined. Add ¼ teaspoon of freshly ground pepper to start, and a pinch of salt. Pulse a few times to incorporate the seasonings, taste, and add more salt and pepper if you like.


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