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| Baked Goat Cheese and Roasted Beet Dip |
"Goat cheese and beets now not most effective make a super facet or salad, in addition they make a tasty dip! Serve with crostini, pita chips or crackers. Beets will stain, so wear gloves if favored."
Ingredients :
- three/4 pound beets - trimmed, peeled and reduce into half of-inch cubes
- 2 tablespoons olive oil
- half teaspoon salt
- 1/eight teaspoon pepper
- 1 (eight ounce) bundle goat cheese, softened
- 1 (four ounce) package cream cheese, softened
- 2 teaspoons fresh thyme
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- 1 tablespoon coarsely beaten pine nuts
- 1 tablespoon balsamic glaze
Instructions :
| Prep : 15M | Cook : 10M | Ready in : 50M |
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- Preheat the oven to 425 stages F (220 tiers C). Line a roasting pan with aluminum foil.
- Place beets right into a bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat and place inside the roasting pan.
- Roast inside the preheated oven till tender for 20 minutes, stirring halfway thru. Remove from oven and fold foil over beets to maintain heat. Reduce oven temperature to four hundred levels F (two hundred ranges 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 till warm and gently browned, 15 to 17 mins. Create a nicely within the middle of the cheese mixture and pinnacle with beets. Garnish with pine nuts and drizzle with balsamic glaze. Serve heat.
Notes :
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