Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Surprise your guests with this colorful holiday appetizer from Beth Kirby of Local Milk.

Gallery

Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • 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.

Tips

Local Milk (http://localmilkblog.com//)

Reynolds Kitchens Tip:

Individually wrap your beets with Reynolds Wrap(R) Aluminum Foil for perfectly tender beets every time.

Nutrition Facts

513 calories; protein 11.4g; carbohydrates 47.9g; fat 31.3g; cholesterol 16.6mg; sodium 1279.5mg. Full Nutrition
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