The Best Recipes for Roasted Beet and Goat Cheese Dip with Pistachios

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Roasted Beet and Goat Cheese Dip with Pistachios

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

Ingredients :

• 3 medium beets
• 1/2 cup goat cheese
• 1 large clove garlic, minced
• 1/4 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
• 1/4 cup roughly chopped pistachios, for sprinkling
• Crackers, pita chips, or veggies for serving
• Reynolds Wrap® Aluminum Foil

Instructions :

Prep : 10M	Cook : 4M	Ready in : 55M

• Preheat oven to 400 degrees F.
• Wash beets. Individually wrap beets in a square of Reynolds Wrap(R) 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.

Notes :

• Local Milk (http://localmilkblog.com//)
• Individually wrap your beets with Reynolds Wrap® Aluminum Foil for perfectly tender beets every time.

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