Roasted Beet And Goat Cheese Dip Food

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ROASTED BEET & GOAT CHEESE DIP



Roasted Beet & Goat Cheese Dip image

Sweet earthy beets paired with tanPairing sweet earthy beets with tangy creamy goat cheese for a quick, easy and vibrantly colorful dip! Use red, chioggia or golden beets to customize the color!

Provided by Daniela Gerson

Categories     Appetizer     Condiments     Dip     Spread

Number Of Ingredients 8

2 large or 3 small beets (peeled & cut into 1'' pieces (about 3/4 pounds))
1 tablespoon of olive oil
8 oz Vermont Creamery goat cheese (room temperature)
1 tablespoon balsamic vinegar
2 teaspoons honey
2 cloves of garlic minced
1 lemon (zest & juice (about 2 tablespoons of juice))
salt & pepper to taste

Steps:

  • Preheat oven to 400 F degrees. Place the beets on a baking sheet, drizzle with olive oil and season with salt and pepper. Toss beets until evenly coated then spread them out in a single layer across the pan.
  • Roast for 30-40 minutes, tossing halfway, until beets are cooked through and easily pierced with a knife. Remove from oven and let cool.
  • Add cooled roasted beets to the bowl of a food processor along with the rest of the dip ingredients. Puree until smooth, scraping down the side if necessary and season to taste with salt and pepper.
  • To serve, transfer to a bowl and top with garnish with fresh herbs (optional)

BAKED GOAT CHEESE AND ROASTED BEET DIP



Baked Goat Cheese and Roasted Beet Dip image

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.

Provided by France C

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 50m

Yield 10

Number Of Ingredients 11

¾ pound beets - trimmed, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
½ teaspoon salt
⅛ 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

Steps:

  • 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.

Nutrition Facts : Calories 168.7 calories, Carbohydrate 4.9 g, Cholesterol 30.4 mg, Fat 13.9 g, Fiber 1 g, Protein 6.5 g, SaturatedFat 7.6 g, Sodium 293.3 mg, Sugar 2.9 g

ROASTED BEET AND GOAT CHEESE DIP WITH CHIVES AND THYME



Roasted Beet and Goat Cheese Dip with Chives and Thyme image

Roasting the beets brings out all of their sweetness and earthy flavor.

Provided by Dave Lieberman

Categories     appetizer

Time 55m

Yield about 4 servings

Number Of Ingredients 8

2 medium beets, leaves trimmed, or 1/2 pound roasted beets from deli or salad bar
1 tablespoon olive oil
4 sprigs thyme
Kosher salt and freshly ground black pepper
4-ounce log goat cheese
1 small bunch chives, finely sliced
1/2 lemon, juiced
Crostini or bread sticks, for serving

Steps:

  • Preheat oven to 400 degrees F.
  • If using raw beets, wash them clean of sand and dirt. Set aside to air dry or dry well with a towel or paper towel. If using roasted beets, proceed to food processor step.
  • Toss the beets in a mixing bowl with oil, thyme, a few pinches of salt and about 15 grinds of pepper.
  • Turn the beets out onto a baking sheet and roast until fork tender, shaking the pan occasionally to insure even cooking, about 40 minutes.
  • Remove beets from oven and set aside to cool. (You can do this up to a couple days ahead of time if you store them sealed in the refrigerator.)
  • Remove and discard the skins from the beets. Cut beets into quarters. Add the beet quarters to a food processor or blender. Pulse a few times until beets are roughed up into small but still chunky pieces.
  • Dump the blended beets into a serving bowl. Crumble the goat cheese into the beets and add the chives and lemon juice. Toss together and season with salt and pepper, to taste.
  • Serve with crostini or breadsticks.

ROASTED BEET DIP WITH HAZELNUTS AND GOAT CHEESE



Roasted Beet Dip With Hazelnuts and Goat Cheese image

Sweet roasted beets, nutty toasted hazlenuts, and rich and creamy goat cheese are combined in this vegetarian play on pâté: An earthy-yet-light spread that's great for dipping with crudité or spreading onto sandwiches and toast.

Provided by Katherine Sacks

Categories     Appetizer     Dip     Beet     Endive     Christmas     Hanukkah     Winter     Cocktail Party     Hazelnut     Thyme     Goat Cheese     Vegetarian     Wheat/Gluten-Free     Christmas Eve

Yield Makes 2 1/2 cups

Number Of Ingredients 12

1 1/2 pounds golden or red beets
1 tablespoon olive oil
1 large garlic clove, smashed
5 sprigs thyme, divided
1/2 teaspoon kosher salt, divided
3/4 cup blanched hazelnuts (about 4 ounces)
1/4 cup apple cider vinegar
1 tablespoon sugar
1/4 teaspoon whole black peppercorns
1 ounce goat cheese
1/4 teaspoon freshly ground black pepper, plus more
Vegetable crudité and crackers (for serving)

Steps:

  • Preheat oven to 400°F. Rinse beets and remove any blemishes. Set aside 1 small beet. Place a large piece of foil on a rimmed baking sheet. Place remaining beets, oil, garlic, 3 thyme sprigs, and 1/4 tsp. salt in the center of foil, then wrap into a package to close. Bake beets until knife-tender, 60-70 minutes. Let cool.
  • Meanwhile, toast hazelnuts on another rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes.
  • Cook vinegar, sugar, peppercorns, 1 thyme sprig, and 1/4 cup water in a small saucepan over medium heat, stirring, until sugar is dissolved. Transfer to a shallow bowl. Peel and thinly slice reserved beet into matchsticks and add to pickling liquid; liquid should cover all matchsticks. Let pickle while beets roast.
  • When beets are cooled, carefully peel off skins. Pulse hazelnuts and 1/2 tsp. thyme leaves in a food processor until finely chopped. Add roasted beets, goat cheese, 1/4 tsp. ground black pepper, and remaining 1/4 tsp. salt and pulse until smooth. Transfer to a serving bowl.
  • Pulse 3 Tbsp. pickled beets in food processor until coarsely chopped (or chop by hand). Stir into beet mixture. Top with remaining pickled beets and black pepper. Serve with crudité and crackers alongside.
  • Do Ahead:
  • Beets can be roasted and pickles can be made 2 days ahead; cover in separate containers and chill. Dip can be made one day ahead; chill in an airtight container.

ROASTED BEET AND GOAT CHEESE SALAD



Roasted Beet and Goat Cheese Salad image

Make and share this Roasted Beet and Goat Cheese Salad recipe from Food.com.

Provided by Abby Girl

Categories     Salad Dressings

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

4 beets, roasted
1 teaspoon shallot, finely chopped
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 teaspoons stone ground dijon mustard
salt and pepper
6 cups mixed salad greens
1/2 cup red onion, thinly sliced
1/3 cup low-fat goat cheese

Steps:

  • Roast beets: Wash beets and place in tin foil. Bake in 400 oven for 45 - 1 hour (depending on size). Test beets with a fork to see if cooked inside. Remove and let cool slightly. Peel and set aside. (can be done in advance).
  • Vinaigrette: Combine shallots, balsamic vinegar, olive oil and grainy mustard. Salt and pepper to taste. (can be done in advance).
  • In a bowl, add just enough dressing to coat lettuce leaves. Divide salad on plates, top with red onion and sprinkle with goat cheese.

Nutrition Facts : Calories 64.9, Fat 4.6, SaturatedFat 0.6, Sodium 27.6, Carbohydrate 5.6, Fiber 0.9, Sugar 4, Protein 0.8

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS



Roasted Beets with Goat Cheese and Walnuts image

Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch. Serve with toasted walnut bread.

Provided by Chef John

Categories     Salad     Vegetable Salad Recipes

Time 1h45m

Yield 2

Number Of Ingredients 8

½ cup chopped walnuts
1 large beet, top and bottom trimmed and beet greens retained
1 tablespoon walnut oil, or more to taste
2 ounces soft goat cheese
kosher salt and freshly ground black pepper to taste
2 tablespoons champagne vinegar
1 cup reserved beet greens, cut into very thin slivers
2 teaspoons chopped fresh chives

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
  • Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
  • Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
  • Turn oven temperature up to 400 degrees F (205 degrees C).
  • Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
  • Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
  • Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
  • Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 19 g, Cholesterol 22.4 mg, Fat 35.1 g, Fiber 6.2 g, Protein 13.1 g, SaturatedFat 8.3 g, Sodium 487.2 mg, Sugar 10.1 g

ROASTED BEET AND GOAT CHEESE BRUSCHETTA



Roasted Beet and Goat Cheese Bruschetta image

Make and share this Roasted Beet and Goat Cheese Bruschetta recipe from Food.com.

Provided by Shannon Marsh

Categories     Vegetable

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 teaspoon white wine vinegar
1 teaspoon red wine vinegar
1 teaspoon lemon juice
1 1/2 teaspoons balsamic vinegar
1/4 teaspoon walnut oil (optional)
1/2 teaspoon caraway seed (optional)
1 1/2 teaspoons parsley
4 medium beets (about baseball sized)
dandelion greens
2 ounces goat cheese
1 loaf French bread

Steps:

  • Cut ends off beets, place in a casserole pan in 1/2 inch of water and cover tighly with foil. Bake at 400 degrees for 40-60 minutes.
  • Slip the skins off the beets under running water (to keep hands from dyeing red) and chop coarsely.
  • Cut french loaf into slices, toast in oven at 350 for 10 minutes.
  • Spread bread with goat cheese.
  • Mix beets with remaining ingredients, toss, and place heaping spoonfuls on bread and goat cheese.

Nutrition Facts : Calories 384.8, Fat 7.7, SaturatedFat 3.7, Cholesterol 11.2, Sodium 802.4, Carbohydrate 64.3, Fiber 4.4, Sugar 4.7, Protein 13.9

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