Roasted Beet And Goat Cheese Dip With Pistachios Recipes

BAKED GOAT CHEESE AND ROASTED BEET DIP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
• Place beets into a bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat and place in the roasting pan.
• Roast in the preheated oven until soft for 20 minutes, stirring halfway through. Remove from oven and fold foil over beets to keep warm. Reduce oven temperature to 400 degrees F (200 degrees 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 until hot and lightly browned, 15 to 17 minutes. Create a well in the center of the cheese mixture and top with beets. Garnish with pine nuts and drizzle with balsamic glaze. Serve warm.

ROASTED BEET DIP WITH HAZELNUTS AND GOAT CHEESE

Steps:

• Preheat oven to 400°F. Rinse beets and remove any blemishes. Set aside 1 small beet. Place a large piece of foil on a rimmed baking sheet. Place remaining beets, oil, garlic, 3 thyme sprigs, and 1/4 tsp. salt in the center of foil, then wrap into a package to close. Bake beets until knife-tender, 60-70 minutes. Let cool.
• Meanwhile, toast hazelnuts on another rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes.
• Cook vinegar, sugar, peppercorns, 1 thyme sprig, and 1/4 cup water in a small saucepan over medium heat, stirring, until sugar is dissolved. Transfer to a shallow bowl. Peel and thinly slice reserved beet into matchsticks and add to pickling liquid; liquid should cover all matchsticks. Let pickle while beets roast.
• When beets are cooled, carefully peel off skins. Pulse hazelnuts and 1/2 tsp. thyme leaves in a food processor until finely chopped. Add roasted beets, goat cheese, 1/4 tsp. ground black pepper, and remaining 1/4 tsp. salt and pulse until smooth. Transfer to a serving bowl.
• Pulse 3 Tbsp. pickled beets in food processor until coarsely chopped (or chop by hand). Stir into beet mixture. Top with remaining pickled beets and black pepper. Serve with crudité and crackers alongside.
• Do Ahead:
• Beets can be roasted and pickles can be made 2 days ahead; cover in separate containers and chill. Dip can be made one day ahead; chill in an airtight container.

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
• Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
• Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
• Turn oven temperature up to 400 degrees F (205 degrees C).
• Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
• Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
• Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
• Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

BEET AND GOAT CHEESE SALAD WITH PISTACHIOS

Steps:

• Preheat oven to 425°F.
• Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.
• While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.
• When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.
• Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
• Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.