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Whipped Roasted Beet & Goat Cheese Dip



prep time:

10 mins

cook time:

40 mins

Total time:

50 mins




  • 2 large or 3 small beets, peeled, cut into 1-inch pieces

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • Vermont Creamery Classic Goat Cheese

    8 ounces room temperature

  • 1 tablespoon balsamic vinegar

  • 2 teaspoons honey

  • 2 garlic cloves, minced

  • 1 lemon, zest and 2 tablespoons juice

  • Fresh herbs, if desired


  1. Heat oven to 400ºF. Place beets onto baking sheet; drizzle with olive oil. Season with salt and pepper. Toss beets until evenly coated, then spread them out in single layer.
  2. Roast, tossing halfway through roasting, 30-40 minutes or until beets are cooked through and easily pierced with knife. Remove from oven to let cool.
  3. Add cooled roasted beets to bowl of food processor along with all remaining ingredients except fresh herbs. Puree until smooth, scraping down side of bowl if necessary. Season to taste with salt and pepper.
  4. Transfer to serving bowl. Garnish with fresh herbs, if desired.
  5. Beets can be roasted up to 3 days in advance and kept in refrigerator until ready to use. Leftovers will keep in airtight container in refrigerator up to 4 days. Dip will firm up when placed in refrigerator. Just give it a good stir and/or thin with 1 teaspoon water or olive oil at a time until desired consistency is reached.