Beet Dip with Goat Cheese (plus vote for my next recipe!)

photo-300I might have a slight obsession with beets. They are just so delicious! I’ve been making beet chips (with classic hummus – pictured below), beet salads (with arugula, goat cheese and balsamic glaze- below) and now one of my new favorites… Beet hummus dip. I’ve brought my daily beet intake to a new level with this dip.photo-305 Its super simple, very flavorful and a refreshing change to the usual hummus or spinach dip. Sprinkle a little goat cheese on top for a creamy texture and awesome flavor – its a winner! Serve it up with pita chips, veggie sticks, rice crackers or spread it on your sandwich, the options are endless! (Warning- you will enjoy this beet hummus so much you’ll most likely eat the whole bowl of dip, which will cause you to pee pink- don’t worry its a totally natural sign of a beet lover.)

Check out my poll below- I’d love to hear from you! what do you want to see more of from Ski Boots in the Kitchen?

Beet Dip with Goat Cheese (Click for printer friendly version)

Ingredients:

  • 4-5 medium size beets, peeled and roasted
  • 2 Tablespoons Tahini
  • 1 lemon, juiced
  • 1 large garlic clove, chopped
  • salt and pepper to taste (about 1 teaspoon of salt and 10 turns of fresh pepper- add more or less to your liking)
  • 1 small log of goat cheese (or large depending on your love of goat cheese!)

Directions:

  1. To roast beets, preheat oven to 375 degrees. Wash beets to remove any dirt, remove greens and stems from the beets so all the remains is the blub. To peel the beets prior to roasting use a vegetable peeler (or you can do this afterwards with your hands or paring knife- either way your hands will get pink unless you wear rubber gloves). Place beets on a large piece of foil and drizzle with olive oil and a pinch of salt. Make a little foil packet by sealing the top and sides by rolling the foil over itself. Roast for 25-30min or until you can easily pierce the beets with a fork.
  2. Combine beets, Tahini, chopped garlic, lemon juice, salt and pepper in a food processor or blender. Puree until smooth, scraping down the sides of your food processor (the Tahini gets stuck on the sides and bottom very easily). Add more lemon juice or a drizzle of olive oil until the dip reaches a desirable consistency (this is totally personal- add less liquid if you like your hummus thick and chunky or more liquid for it to be a bit thinner).
  3. Scoop dip into a bowl, crumble desired amount of goat cheese on top and serve with favorite chips! Enjoy!
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2 thoughts on “Beet Dip with Goat Cheese (plus vote for my next recipe!)

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