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)
Ingredients:
- 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.
Method:
- 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!
