Roasted Beet and Goat Cheese Dip with Pistachios
Recipe by Reynolds KitchensR from allrecipes.com
Appetizer,Snack 55 Mins.
Ingredients
4
4 servings
- •3 medium beets
- •0.5 cup goat cheese
- •1 large clove garlic, minced
- •0.25 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
- •0.25 cup roughly chopped pistachios, for sprinkling
- •1 (8 ounce) package Crackers, pita chips, or veggies for serving
- •1 sheet Reynolds Wrap® Aluminum Foil
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 513
- Carbohydrate: 48g
- Fat: 31g
- Fiber: 4g
- Protein: 11g
- Sugar: 14g
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