Roasted Beet and Goat Cheese Dip with Pistachios Good Recipes

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Roasted Beet and Goat Cheese Dip with Pistachios

"Surprise your visitors with this colourful excursion appetizer from Beth Kirby of Local Milk."

Ingredients :

3 medium beets
half cup goat cheese
1 large clove garlic, minced
1/4 cup full-fats Greek yogurt
1 tablespoon tahini
1 tablespoon sparkling thyme
2 teaspoons lemon juice
1 teaspoon salt, or to taste
1 tablespoon honey
1 tablespoon olive oil, plus extra for drizzling
1/four cup roughly chopped pistachios, for sprinkling
Crackers, pita chips, or vegetables for serving
Reynolds Wrap® Aluminum Foil

Instructions :

Prep : 10M	Cook : 4M	Ready in : 55M

Preheat oven to four hundred degrees F.
Wash beets. Individually wrap beets in a square of Reynolds Wrap(R) Aluminum Foil. Place on a baking sheet and bake for forty five mins. Allow them to chill till they may be capable of be handled.
Remove the skins by using hand or by means of rubbing with a paper towel. Cut beets into chunks. Transfer to a meals processor or heavy-duty blender.
Add goat cheese, garlic, yogurt, tahini, thyme, lemon juice, salt, honey and olive oil. Pulse until easy and punctiliously mixed. Taste and alter seasoning if favored. Transfer to a serving bowl or platter. Sprinkle with pistachios and drizzle with olive oil. Serve with crackers, raw vegetables or crispy pita wedges.

Notes :

Local Milk (http://localmilkblog.Com//)
Individually wrap your beets with Reynolds Wrap® Aluminum Foil for perfectly tender beets each time.

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