Roasted Baby Beets with Creamy Goat Cheese Dip

By GadgetGirl

If using multiple colors of beets, roast the red ones separately to keep their color from bleeding into the others.

Ingredients

• 1 1/2 pounds baby beets (about 12)
• 1/4 cup water $
• 2 unpeeled garlic cloves
• 4 thyme sprigs
• 3/4 cup low-fat buttermilk
• 1 tablespoon chopped fresh dill
• 2 tablespoons prepared horseradish
• 1/2 teaspoon finely grated lemon rind
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 ounces soft goat cheese (about 1/3 cup)
• Dill sprigs (optional)

Details

Servings 6
Preparation time 15mins
Cooking time 100mins
Adapted from ccokinglight.com

Preparation

Step 1

1. Preheat oven to 400°.
2. Rinse beets thoroughly. Leave 1-inch stem on beets; reserve greens for another use. Arrange the beets, 1/4 cup water, garlic, and thyme in a 13 x 9-inch glass or ceramic baking dish. Cover with foil; bake at 400° for 1 hour or until tender. Uncover dish; cool completely. Reserve garlic and pan juices; discard thyme. Peel beets, keeping stems intact. Cut beets lengthwise into quarters.
3. Squeeze garlic pulp into a mini chopper; discard peels. Add buttermilk and next 6 ingredients (through goat cheese); process until smooth. Spoon 3 tablespoons sauce onto each of 6 plates; arrange 8 beet quarters over sauce. Drizzle 1/2 teaspoon pan juices over each serving; garnish with dill sprigs, if desired.