Roasted Beet Dip With Hazelnuts And Goat Cheese Recipes

ROASTED BEET DIP WITH HAZELNUTS AND GOAT CHEESE

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.

BAKED GOAT CHEESE AND ROASTED BEET DIP

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.

ROASTED BEET AND GOAT CHEESE ROSE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F.
• Trim leafy green tops from the beets and rinse under cold water - set these aside to dry. Then, scrub the beets and wrap each one loosely in aluminum foil. Place them on a sheet pan and roast for 1 hour or until a fork slides in easily.
• While the beets are roasting, julienne the beet greens and set aside for garnish (can substitute fresh basil or arugula if you have no tops).
• Crush the hazelnuts (or walnuts) in a plastic bag with a rolling pin or heavy pan, then lightly toast the nuts & dust for garnish as well. The nuts are roasted as soon as they become fragrant, remove immediately from heat.
• Remove beets from the oven and allow to cool before peeling the skin off, then cut each in half before slicing ½-inch (1.2 cm) pieces.
• Drizzle a pie plate or tart dish with nut oil. Starting from the outside edge, begin arranging the beets into a rose pattern, spiraling inwards. When finished, add salt and pepper.
• Using two spoons, portion bits of goat cheese in-between the 'petals' of the rose. Drizzle a bit more nut oil on top when complete.
• Place the dish under the broiler for 4-5 minutes or until the cheese starts to crisp on top.
• Remove and top with greens and toasted nuts.
• Enjoy!

ROASTED BEET AND GOAT CHEESE DIP WITH CHIVES AND THYME

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 BEETS WITH GOAT CHEESE AND WALNUTS

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.