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–+ servings
A bowl of vibrant beet hummus topped with whole pistachios, dollops of white goat cheese, and sprinkled with lemon zest. The bowl sits on a light, textured surface.

Beet & Goat Cheese Dip

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This dip blends sweet roasted beets with tangy goat cheese, bright lemon, and a kiss of honey. Perfect for crackers, veggies, or spreading on crostini. It’s bold in flavor and stunning on the plate.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Appetizer, Dip, Snack
Cuisine: Californian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large Beets or 3 small, roasted, peeled, and diced
  • 8 oz Goat cheese plus extra for drizzling
  • 1 tbsp Olive oil
  • 1 tbsp Balsamic vinegar
  • 2 tsp Honey
  • 2 cloves Garlic minced
  • 1 Lemon zested and juiced
  • Salt to taste
  • Freshly ground black pepper to taste
  • Toasted pistachios to garnish

Equipment

  • Food processor
  • Microplane or zester

Method
 

  1. In a food processor, combine beets, goat cheese, olive oil, balsamic vinegar, honey, garlic, and lemon juice. Blend for 60 seconds until smooth and creamy.
  2. Season to taste with salt and black pepper.
  3. Transfer to a serving bowl. Garnish with lemon zest, toasted pistachios, and extra goat cheese crumbles.

Notes

Storage: keep in an airtight container in the fridge for up to 5 days. The color mellows slightly over time but the flavor holds. Let it sit out for a few minutes before serving so it's easier to spread.

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