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Roasted Beet and Goat Cheese Dip with Pistachios

Rated as 2 out of 5 Stars

"Surprise your guests with this colorful holiday appetizer from Beth Kirby of Local Milk."
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55 m servings 513
Original recipe yields 4 servings


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  1. Preheat oven to 400 degrees F.
  2. Wash beets. Individually wrap beets in a square of Reynolds Wrap(R) Aluminum Foil. Place on a baking sheet and bake for 45 minutes. Allow them to cool until they are able to be handled.
  3. 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.
  4. 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.


  • Local Milk (
  • Reynolds Kitchens Tip:
  • Individually wrap your beets with Reynolds Wrap® Aluminum Foil for perfectly tender beets every time.

Nutrition Facts

Per Serving: 513 calories; 31.3 47.9 11.4 17 1280 Full nutrition

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This was different! It has a sweet garlicy taste. I am a garlic lover so I added a bit more garlic, not a good idea. Also, I would saute the garlic or roast it first. I don't eat wheat so no ...