Goat Cheese Beet Dip

Beets and Goat Cheese go together like peas and carrots. So, we thought it would be a good idea to build a dip based on the two ingredients! From there, we needed to find a way to thicken the dip and give it some body, and for that we decided to rely on a can of great northern beans. The end result was a creamy and super flavourful and colourful dip as the main component in our meal. We made a loaf of fresh sourdough bread as well for this meal, so we buttered some slices up and toasted them on a griddle to crisp them up for dipping…and we rounded out the meal with a sautéed yellow cauliflower and broccoli medley!

Time: 60 Minutes (Most of which is for boiling beets)


  • Beets (We used one large beet to make 3 servings)
  • 1 Can of White Beans. We used Great Northern.
  • Cracked White Peppercorn
  • 4 oz Goat Cheese. We used a Cherry Infused version, but Honey infused would be great too.
  • Ingredients for dipping. We toasted some homemade Sourdough.


  • Rinse your beet(s) to remove any dirt, and then cut the very top and bottom off. Place in a pot, cover with water, and boil until your beet is soft enough to easily pierce with a fork. Then, remove from the water, and set aside to cool.
  • When your beet has cooled to the touch, use your thumbs to peel the skin off, and place your peeled beet on a cutting board.
  • Cube your beet, and place it in your food processor.
  • Drain your can of white beans, and add the beans to your food processor as well. Then, sprinkle in some white peppercorn.
  • Puree your beans and beets, and then transfer your mixture into a saucepan.
  • Set the heat to low, and add in your goat cheese. Whisk gently as your cheese melts and incorporates itself in with the other ingredients.
  • As your cheese melts, prep your dipping ingredients.
  • Plate, dip, devour, and enjoy!

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