Who doesn’t love a good beet dip? Who I ask you! We manged to smuggle this recipe out of the new Belgard Kitchen in the uber cool Settlement Building in trendy Railtown. Serve with crudites and a side of almonds, this dish is perfect on a sunny spring day.
Ruby Red Beet Dip
By Executive Chef Reuben Major
5 medium beets, peeled and baked
1/2 cup goat cheese
1/2 cup sour cream
1/4 cup tahini
1 Tbsp balsamic vinegar
1 tsp lemon juice
1.5 tsp red wine vinegar
1.5 tsp salt
Preheat oven to 350°F
Prepare beets by peeling and chopping them into large pieces. Place the beets on a baking sheet and cook for approximately 30 minutes or until beets are tender. Have a fork handy to pierce the beets: they’re done when you feel little to no resistance when piercing the beet. Set aside and let cool completely
In a large bowl, incorporate all remaining ingredients.
Once beets have cooled, add them to the bowl and puree until texture is smooth.