CSA member Jane shared this recipe for a simple, creamy spread or dip. She says, “The beet spread is great on biscuits or bread, as a dip for veggies, pita, or crackers, or thinned slightly to make a vibrant salad dressing.” Combine with her recipe for butternut squash biscuits!
Roasted Beet Spread
- 4 small-medium roasted beets cooled
- 5-6 Tbsp goat cheese
- 1/3 cup plain yogurt the higher the fat, the better!
- Dash olive oil
- Splash lemon juice or balsamic vinegar
- Salt, black pepper, and fresh thyme to taste
Blend all ingredients in a food processor or blender.
Store in airtight container in the fridge and consume within 5 days.
Vegan variations: instead of goat cheese and yogurt, you could experiment with tahini and/or cashews, navy or cannellini beans, or vegan cream cheese/yogurt.