Beet and Goat Cheese Spread

I loved the combination of beets and goat cheese so much (as seen in my recipe here and in my last post here) that I had to try making it as a dip or spread a month ago. Yes, I said a month ago. I’m a little behind on my food posts. It appears I’m making food faster than I can blog about it. Teaching is keeping me a very busy bee indeed. 🙂

This delicious vegetarian dip makes an amazing appetizer served with crackers or veggie sticks or a fabulous spread for a sandwich or mixed with pasta or quinoa. Its purple-red colour is a beautiful addition to any party table (particularly the holiday season – that vibrant jewel tone is gorgeous and will undoubtedly get attention) and will definitely delight your guests. The best part is that it uses my favourite kitchen appliance: the food processor. It takes only minutes to make before you are able to enjoy it. (Almost) instant gratification!

Beet and Goat Cheese Spread with Mary’s Crackers – truefoodlove

Beet and Goat Cheese Spread

Ingredients:

2 tbsp extra-virgin olive oil
1 cup raw walnuts, pumpkin seeds and sunflower seeds
3/4 cup goat feta cheese (you can also use the soft kind – which I think I did when I made this)
3 organic beets, scrubbed and chopped
1/4 cup fresh dill
1/4 cup fresh parsley
2 garlic cloves, roughly chopped
fresh-squeezed lemon juice from 1 lemon
1/4-1/2 tsp sea salt (depending on how salty your cheese is)

Method:

1. Pulse together nuts and seeds with olive oil in a food processor until mixture is crumbly and holds together when pressed.

2. Pour nut mixture out in a bowl and mix with goat cheese.

3. Add beets, parsley, dill, garlic, olive oil, lemon juice and salt and pepper. Pulse until beets are finely chopped but parsley is still visible.

4. Mix together nut mixture and beet mixture. Form into patties and refrigerate for 5 minutes. Serve with veggies and crackers, spread on a sandwich, top on a salad or toss with pasta. The ways to enjoy this are endless!