Roasted Beet Goat Cheese Dip Recipes

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BAKED GOAT CHEESE DIP



Baked Goat Cheese Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 11

1 10-ounce log goat cheese, at room temperature
4 ounces cream cheese, at room temperature
1/4 cup grated parmesan cheese
1/4 cup extra-virgin olive oil, plus more for brushing
Freshly ground pepper
8 small cocktail tomatoes (about 10 ounces), quartered
2 tablespoons chopped fresh chives
2 teaspoons balsamic vinegar
1 clove garlic, finely chopped
Kosher salt
Toasted baguette slices, for serving

Steps:

  • Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
  • Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.

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 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.

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 PISTACHIOS



Roasted Beet and Goat Cheese Dip with Pistachios image

Surprise your guests with this colorful holiday appetizer from Beth Kirby of Local Milk.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 55m

Yield 4

Number Of Ingredients 13

3 medium beets
½ cup goat cheese
1 large clove garlic, minced
¼ cup full-fat Greek yogurt
1 tablespoon tahini
1 tablespoon fresh thyme
2 teaspoons lemon juice
1 teaspoon salt, or to taste
1 tablespoon honey
1 tablespoon olive oil, plus extra for drizzling
¼ cup roughly chopped pistachios, for sprinkling
Crackers, pita chips, or veggies for serving
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 400 degrees F.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 512.5 calories, Carbohydrate 47.9 g, Cholesterol 16.6 mg, Fat 31.3 g, Fiber 4.1 g, Protein 11.4 g, SaturatedFat 8.5 g, Sodium 1279.5 mg, Sugar 13.5 g

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

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