Whipped Roasted Beet & Goat Cheese Dip

prep time
total time


2 large or 3 small (12 ounces) beets, peeeld, cut into 1-inch pieces

1 tablespoon olive oil

Salt and pepper, to taste

8 ounces Vermont Creamery Goat Cheese room temperature

1 tablespoon balsamic vinegar

2 teaspoons honey

2 garlic cloves, minced

1 lemon, grated zest and 2 tablespoons juice

Fresh herbs, if desired


  • STEP 1

    Heat oven to 400°F. 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

    Transfer to serving bowl. Garnish with fresh herbs, if desired.

  • STEP 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 it’s 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.