Beet Dip With Cotija Cheese Food

BEET DIP

Beet Dip image

Provided by Food Network

Time 37m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 pound beets, peeled and cut into 1/4-inch chunks
1/4 cup water
2 teaspoons olive oil
1 tablespoon balsamic vinegar
Coarse salt
Cracked black pepper

Steps:

Place beets in a microwave proof dish. Cover tightly with plastic wrap and cook on high 10 to 12 minutes or until very soft and tender. Cool for 15 minutes.
Place the beets, olive oil and vinegar into the bowl of a food processor and run until smooth.
Season with salt and pepper, to taste. Taste and adjust seasonings.

Nutrition Facts : Calories 35.6 calorie, Fat 1.3 grams, SaturatedFat 0.2 grams, Carbohydrate 5.7 grams, Fiber 1.6 grams, Protein 0.9 grams

CREAMY BEET DIP

Creamy Beet Dip image

Provided by Liza Schoenfein

Categories Condiment/Spread Food Processor Appetizer Roast Fourth of July Vegetarian Root Vegetable Beet Sour Cream Self Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds beets, halved
Parchment paper
3/4 cup light sour cream
Juice and zest of 1 lemon
Pinch ground cardamom
1/4 teaspoon salt
1 small clove garlic
Whole-wheat pita wedges (optional)

Steps:

Heat oven to 425°F. Roast beets on a cookie sheet lined with parchment paper, turning once halfway through, until soft, 45 to 60 minutes. Remove from oven and let cool. Peel beets under running water. In a food processor, combine beets, sour cream, 2 teaspoons juice, cardamom, salt and garlic; blend until smooth. Transfer to a bowl and garnish with zest to taste. Serve with pita, if desired.

BEET DIP WITH COTIJA CHEESE

Beet Dip with Cotija Cheese image

Provided by Chef Mary Nolan

Yield 8 Servings

Number Of Ingredients 9

Ingredients

4 medium beets (about 1 pound), greens removed and scrubbed
2 tablespoon olive oil, divided, plus more for drizzling
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup toasted pine nuts
1/4 cup cilantro leaves and tender stems, plus more for garnish
1/2 teaspoon ground coriander
2 tablespoons thinly shaved cotija cheese
1 bag Stacy's® Simply Naked® Pita Chips

Steps:

Preheat oven to 375°F. Place beets on a large sheet of foil and drizzle with 1 tablespoon olive oil and rub to coat beets evenly. Sprinkle with 1/2 teaspoon kosher salt and freshly ground black pepper. Bring foil up and over beets to fully wrap, creating a packet. Place on a baking sheet to catch any drips. Bake for 1 hour, and allow to cool completely in foil packet. Open packet and rub skins off of beets using a paper towel. Discard foil and excess juices.
Transfer cooked beets to the bowl of a food processor and add remaining tablespoon olive oil, remaining 1/4 teaspoon kosher salt, pine nuts, cilantro and coriander. Process until smooth. Transfer to serving dish and top with cotija cheese, drizzle with olive oil and sprinkle with more cilantro. Serve with Stacy's® Simply Naked® Pita Chips.

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