cooking / sauces

Goat Cheese and Beet Dip

serves about 1 cup (4-6 servings) · 40 minutes (longer if roasting the beet from raw) · 10 minutes (plus 30 minutes chilling) hands on · easy

Why This Works

Mixing gently instead of blending leaves visible beet pieces for color and texture, and the lemon zest cuts the goat cheese's richness. The flavor actually improves after a day in the fridge, which makes it an easy do-ahead for a party platter.

Ingredients

  • 4 oz goat cheese (chèvre), softened
  • 1/2 cup roasted or cooked beet, finely diced
  • 1-2 tsp olive oil
  • Zest of 1/2 lemon
  • Fine salt, to taste
  • Freshly ground black pepper

Method

  1. Prepare the beet (if starting raw): wrap in foil and roast at 400°F until tender, 45-60 minutes. Cool completely, peel, and dice very finely. Can be done 2-3 days ahead.
  2. Mix: combine the softened goat cheese, beet, olive oil, lemon zest, salt, and pepper. Mix gently until cohesive but still textured — you want visible beet pieces. Taste and adjust.
  3. Chill at least 30 minutes before serving. Bring to room temperature for the best flavor.

Notes

  • The dip can be mixed up to 24 hours ahead; keeps 3-4 days refrigerated.
  • Serve with pita chips, vegetables, or crackers — the pink color is striking on a platter alongside hummus and olive tapenade.
  • White bean extender: blend 113 g goat cheese + 100-120 g drained white beans + 120-130 g beet + fresh dill in a food processor until smooth. Stretches the goat cheese, adds creaminess, and works as a pipeable filling for phyllo tartlets.
  • Smooth version: blend everything in a food processor and pipe from a zip-top bag with a piping tip.
  • Variations: champagne vinegar for sharper tang, feta for a saltier profile, or tahini plus cashew cheese for a vegan version.