Surprise your guests with this colorful holiday appetizer from Beth Kirby of Local Milk.
What You Need
Original recipe yields 1 serving
3 medium beet s
1/2 cup goat cheese
1 large clove garlic, minced
1/4 cup full fat Greek yogurt
1 tablespoon tahini
1 tablespoon fresh thyme
2 teaspoons lemon juice
1 teaspoon salt to taste
1 tablespoon honey
1 tablespoon olive oil
1/4 cup roughly chopped pistachios, for sprinkling
Crackers, pita chips or veggies for serving
Reynolds Wrap® Aluminum Foil
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Let's Make It
Preheat oven to 400 degrees F.
Wash beets. Individually wrap beets in a square of Reynolds Wrap® Aluminum Foil. Place on a baking sheet and bake for 45 minutes. Allow them to cool until they are able to be handled.
Remove the skins by hand or by rubbing with a paper towel. Cut beets into chunks. Transfer to a food processor or heavy-duty blender.
Add goat cheese, garlic, yogurt, tahini, thyme, lemon juice, salt, honey and olive oil. Pulse until smooth and thoroughly combined. Taste and adjust seasoning if desired. Transfer to a serving bowl or platter. Sprinkle with pistachios and drizzle with olive oil. Serve with crackers, raw veggies or crispy pita wedges.
Reynolds Kitchens Tip
Individually wrap your beets with Reynolds Wrap® Aluminum Foil for perfectly tender beets every time.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.