Ingredients

The following ingredients have 8 Servings
  • 2 cups chopped beets
  • 1 medium fennel bulb, chopped
  • 2 tbsp extra virgin oil, divided
  • 1 tsp fennel fronds (see “making beet dip” notes above)
  • 3 cloves garlic (or 2 cloves for slightly milder dip)
  • ¼ cup basil
  • 4 ozs goat cheese – leave at room temperature while the veggies roast.
  • ¼ cup sour cream
  • 1 tsp soy sauce
  • Generous grind of black pepper

Instruction

  • Preheat oven to 400 degrees. Toss the chopped beets and fennel with 1 tablespoon olive oil. Spread out in a single layer in a roast pan. Roast for 35 to 40 minutes, until the vegetables are tender and easily pierced with a fork.
  • Remove vegetables when done. Give them a few minutes to cool, then move to a food processor along with remaining olive oil and the garlic. Pulse to chop the vegetables thoroughly.
  • Add the basil and goat cheese to the food processor, pulse to combine thoroughly. Add the sour cream, soy sauce, fennel fronds and black pepper. Pulse to combine.
  • The beet dip is ready! Scoop into a serving dish and serve along with pita chips or crudite. You can refrigerate to serve late or the next day.