Recipe information
Ingredients for - Roasted Beet and Goat Cheese Dip with Pistachios
10. Olive oil, plus extra for drizzling - 1 tablespoon
11. Roughly chopped pistachios, for sprinkling - ¼ cup
12. Crackers, pita chips, or veggies for serving - 1 (8 ounce) package
How to cook deliciously - Roasted Beet and Goat Cheese Dip with Pistachios
1. Stage
Preheat oven to 400 degrees F.
2. Stage
Wash beets. Individually wrap beets in a square of Reynolds Wrap® Aluminum Foil. Place on a baking sheet and bake for 45 minutes. Allow them to cool until they are able to be handled.
3. Stage
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.
4. Stage
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.
