Roasted beet, parsnip & goat cheese herb dip

Roasted beet, parsnip & goat cheese herb dip

This girl be realizing her dreams all over the place. When I signed up to volunteer for my local farmers market, they asked me to come in to help out with the educational coordinator to help create lessons and materials to use for classes. I was beyond excited. When they asked me if I would research a recipe, shop at the market and take photos to be submitted to the quarterly paper, I was overjoyed, ecstatic, well there is no word to describe my feeling so I will just create overecstaticelationjoy to sum it up.

Thinking of a winter recipe that would come out before Valentine’s Day got me thinking red. Being Christmastime didn’t hurt either. So I went on a recon mission to see what I could find at the market. Root veggies and herbs are so in right now. Thus, this dip from produce & ingredients purchased fully at the farmers market was born.   GoatCheeseBeetParsnipDip

I was in charge of the apps for Christmas and this was fresh in my brain from my post so I decided to test it out on my whole family. And since we know family holds no tongues, I was pretty pleased when I got positive honest feedback. My favorite: “Ooohhh my mouth doesn’t know what is going on, but I love it!” Gotta love the fam! When the bowl was scraped clean I knew it would be my next blog post.

GoatCheeseBeetParsnipDip3hand

If you’re looking to add some color into your food, this dip is definitely the way to do it.  One of the times I made this I swapped goat cheese for Miyoko’s vegan cheese and it turned out awesome, but I may have a bit of obsession with the stuff. 

Roasted beet, parsnip and herb goat cheese dip

  • Servings: 2 cups
  • Time: 10 min prep 50 min total
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4 medium beets, washed and scrubbed
2-3 medium parsnips, peeled and halved
1/4 c. walnuts
3 oz. goat cheese + more for garnish
2 tbsp. extra virgin olive oil
2 tsp. chopped thyme + more for garnish
2 tsp. chopped rosemary + more for garnish
S & P to taste
Baguette, sliced on a diagonal and toasted with olive oil, salt & pepper.

Preheat oven to 425˚F. Wrap beets in aluminum foil and bake for 35-40 minutes, until tender. Toss parsnips with 1 tsp. olive oil and toss on baking sheet with beets for the last 20-25 minutes of roasting, turning once halfway through. Remove from oven and allow to cool. Remove skins from beets, if desired. Toss remaining ingredients into food processor and blend until smooth and creamy. Garnish with goat cheese crumbles and herbs. Serve warm with prepared baguette or veggie crudité.

5 Comments

  1. Unusual, taste is a mystery mix of ingredients, but it is excrumpalicious!

  2. Looks like a very delicious combination 🙂 I will try it!

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