Roasted Beet and Goat Cheese Dip

4 medium beets, roasted*, cooled and roughly chopped

1 log ( oz) high quality goat cheese, crumbled

2 cloves garlic

1 Tbsp fresh thyme

½ - 1 tsp red pepper flakes

*To roast beets: Heat oven to 425F. Scrub beets under running water and trim away greens (save for smoothies or other recipes!). Wrap beets in tin foil and place in a baking dish. Roast for 1-1.5 hrs (depending on size). Remove and let cool.

In a food processer, add roughly chopped and garlic cloves. Blend until well mixed. Add thyme and red pepper flakes and pulse. Add goat cheese and pulse until combined. Enjoy. (*note, the heat from the red pepper comes out more after the dip chills!)

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