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roasted beet and goat cheese dip
We had leftover beets and we didn’t know what to do with them. They’d been sitting in the refrigerator for a week and were on the point of being thrown out. Then Dom found this recipe on the food.com website and we adapted it. We served it as an appetizer to some friends we had over for dinner. I surprised myself with how much I loved this dish. I just couldn’t stop eating it. I’ve made it again since and I think I ate it all by myself.
Ingredients:
2 medium beets, leaves trimmed, or 1/2 pound roasted beets from deli or salad bar
(if you are using pre-cooked beets you omit the olive oil and thyme)
1 tablespoon olive oil
4 sprigs of thyme
Kosher salt and freshly ground black pepper4 ounces goat cheese
1 bunch chives finely sliced
juice of 1/2 lemoncrostini, breadsticks, crackers or tortilla chips for serving
Directions:
If using raw beets (if you have pre-cooked beets skip down to food processor step):
Preheat oven to 400.
Wash beets clean of sand or dirt. Dry well with paper towel. Toss beets with oil, thyme, a few pinches of salt and about 15 grinds of pepper.
Put beets on baking sheet and roast until tender and easily punctured with a fork (about 40 minutes). Shake pan occasionally to insure even cooking.
Remove beets from oven and set aside to cool. When cool, remove skins and discard. Cut beets into quarters.
Add beets to food processor or blender. Pulse a few times until you have small but still chunky pieces.
Dump blended beets into a medium serving bowl. Crumble goat chees into the beets and add chives and lemon juice. (I find it easiest to cut the chives finely with a set of kitchen shears rather than trying to chop them with a knife.) Toss together and season with salt and pepper to taste.
Serve with crostini or breadsticks. I also found when we ran out of crostini that crackers and tortilla chips worked quite well.
For crostini:
Slice up a loaf of crusty Italian or French bread into easy to handle pieces (about 2 inches square worked well for us. Brush with butter and broil until golden brown (about four minutes).
COMMENTS
Mmm, I have made this, and it is wonderful to have laying around, on toasted bread, on toasted tortillas, on tortilla chips and so forth. Very tasty, and a great nutritional snack!
Posted by on 08/14/06 at 05:47 PMCommenting is not available in this weblog entry.
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