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Roasted Beet and Goat Cheese Dip with Pistachios

0hr
55min
4-6 servings

What You Need

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 saltto taste
1  tablespoon honey
1  tablespoon olive oil
1/4  cup roughly chopped pistachios, for sprinkling
1/4  Crackers, pita chipsor veggies for serving
1/4  Reynolds Wrap® Aluminum Foil
Roasted Beet and Goat Cheese Dip with Pistachios Roasted Beet and Goat Cheese Dip with Pistachios

Make It

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.