Ingredients
- —250 g fresh red beets
- —200 g organic goat cheese (soft, plain)
- —3 tbsp balsamic vinegar
- —2 tbsp extra virgin olive oil
- —½ lemon – zest and juice
- —Pepper, salt
Instructions
Preheat the oven to 190 °C / 375 °F.
Wash the beets, cut them into wedges, and place on a baking tray lined with parchment paper.
Drizzle with olive oil, balsamic vinegar, and season with pepper and salt.
Roast for 30 minutes, until the beets are tender and slightly caramelized. Let cool.
Place the roasted beets in a food processor along with the goat cheese, lemon juice, and zest.
Blend until smooth and creamy. Taste and adjust seasoning if needed.
Serving Tip
A soft, rich spread with a fresh and sweet balance of beet, balsamic, and lemon. Delicious on crispbread or as a dip for raw veggies. Serve in a small bowl or glass jar with a little spoon. Garnish with a drizzle of olive oil, extra lemon zest, or a sprig of fresh thyme. Pair with rye crispbread, celery sticks, or carrot sticks.
Storage Tip
Store in a sealed jar in the fridge – keeps for up to 7 days. Also suitable for freezing (up to 3 months). Thaw slowly in the refrigerator.