Roasted Beet and Goat Cheese Dip with Pistachios

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

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 513 Calories

Ingredients

• 1 tablespoon honey
• 2 teaspoons lemon juice
• 1 teaspoon salt, or to taste
• 1 large clove garlic, minced
• 3 medium beets
• 1 tablespoon fresh thyme
• 1 tablespoon tahini
• 1 sheet Reynolds Wrap® Aluminum Foil
• ½ cup goat cheese
• ¼ cup full-fat Greek yogurt
• 1 tablespoon olive oil, plus extra for drizzling
• ¼ cup roughly chopped pistachios, for sprinkling
• 1 (8 ounce) package Crackers, pita chips, or veggies for serving

Recipe Instructions

Step 1

Preheat oven to 400 degrees F.

Step 2

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.

Step 3

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.

Step 4

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.