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

Reynolds Kitchens(R)


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


Instructions Checklist
  • 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.


Local Milk (

Reynolds Kitchens Tip:

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

Nutrition Facts

513 calories; 31.3 g total fat; 17 mg cholesterol; 1280 mg sodium. 47.9 g carbohydrates; 11.4 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
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  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
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 pita for me. I tried tortilla chips no they don't work w/ this. I think it makes a good salad dressing if you like sweet & creamy which I do not. I think I will just eat it with a spoon. I will probably not make it again. The system would not let me post a photo. I ended up giving it to my neighbor Carolyn. Read More