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Roasted Baby Beets with Creamy Goat Cheese Dip

Photo: Brian Woodcock; Styling: Lindsey Lower

 

Hands-on time 15 mins
Total time 1 hr, 40 mins
Yield Serves 6
If using multiple colors of beets, roast the red ones separately to keep their color from bleeding into the others.

Ingredients

  • 1 1/2 pounds baby beets (about 12)
  • 1/4 cup water
  • 2 unpeeled garlic cloves
  • 4 thyme sprigs
  • 3/4 cup low-fat buttermilk
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons prepared horseradish
  • 1/2 teaspoon finely grated lemon rind
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 ounces soft goat cheese (about 1/3 cup)
  • Dill sprigs (optional)

Nutrition Information

  • calories 101
  • fat 3.8 g
  • satfat 2.5 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 6 g
  • carbohydrate 12 g
  • fiber 3 g
  • cholesterol 9 mg
  • iron 1 mg
  • sodium 254 mg
  • calcium 86 mg

How to Make It

  1. Preheat oven to 400°.

  2. Rinse beets thoroughly. Leave 1-inch stem on beets; reserve greens for another use. Arrange the beets, 1/4 cup water, garlic, and thyme in a 13 x 9-inch glass or ceramic baking dish. Cover with foil; bake at 400° for 1 hour or until tender. Uncover dish; cool completely. Reserve garlic and pan juices; discard thyme. Peel beets, keeping stems intact. Cut beets lengthwise into quarters.

  3. Squeeze garlic pulp into a mini chopper; discard peels. Add buttermilk and next 6 ingredients (through goat cheese); process until smooth. Spoon 3 tablespoons sauce onto each of 6 plates; arrange 8 beet quarters over sauce. Drizzle 1/2 teaspoon pan juices over each serving; garnish with dill sprigs, if desired.