Roasted Baby Beets with Creamy Goat Cheese Dip

Roasted Baby Beets with Creamy Goat Cheese Dip Recipe
Photo: Brian Woodcock; Styling: Lindsey Lower

 

If using multiple colors of beets, roast the red ones separately to keep their color from bleeding into the others.

Yield:

Serves 6
Total time: 1 Hour, 40 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 40 Minutes

Nutritional 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

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)

Preparation

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.

Note:

Grace Parisi,

Cooking Light

April 2014
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