Concoct A New Menu Baked Goat Cheese and Roasted Beet Dip :: So Tasty
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| Baked Goat Cheese and Roasted Beet Dip |
"Goat cheese and beets not only make a great side or salad, they also make a tasty dip! Serve with crostini, pita chips or crackers. Beets will stain, so wear gloves if desired."
Ingredients :
- 3/4 pound beets - trimmed, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 (8 ounce) package goat cheese, softened
- 1 (4 ounce) package cream cheese, softened
- 2 teaspoons fresh thyme
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- 1 tablespoon coarsely crushed pine nuts
- 1 tablespoon balsamic glaze
Instructions :
| Prep : 15M | Cook : 10M | Ready in : 50M |
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- Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
- Place beets into a bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat and place in the roasting pan.
- Roast in the preheated oven until soft for 20 minutes, stirring halfway through. Remove from oven and fold foil over beets to keep warm. Reduce oven temperature to 400 degrees F (200 degrees C).
- Combine goat cheese, cream cheese, thyme, garlic, and lemon juice in a mini food processor; blend until smooth. Transfer mixture to a small oven-proof dish.
- Bake in the preheated oven until hot and lightly browned, 15 to 17 minutes. Create a well in the center of the cheese mixture and top with beets. Garnish with pine nuts and drizzle with balsamic glaze. Serve warm.
Notes :
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