fine dining experience

Beet and Goat Cheese Dip

This vibrant, healthy dip tastes as good as it looks.


  • 2 small red beets, scrubbed

  • 15.5 oz. can cannellini beans, drained and rinsed

  • 2 oz. goat cheese, crumbled (about 1/2 cup)

  • 3 tbsp fresh lemon juice

  • 2 tbsp olive oil

  • 1 1/2 tsp kosher salt

  • 1 tsp. honey

  • 1/4 tsp ground black pepper

  • 2 cloves garlic

  • Flaky sea salt, for topping

  • Crudités and/or pita chips, for serving


  1. Place beets in a medium saucepan and cover with 2 inches of water. Bring to a boil. Reduce heat to medium-low; simmer, partially covered, until beets are fork-tender, about 30 minutes. Drain and rinse under cold water. When cool enough to handle, remove skins with your fingers or a paper towel; discard. Rinse beets.

  2. Roughly chop beets and place in a food processor along with beans, cheese, lemon juice, oil, kosher salt, honey, pepper, and garlic. Process until smooth, scraping down sides of bowl as needed, about 1 minute.

  3. Transfer to a serving bowl. Drizzle with oil and sprinkle with flaky sea salt. Serve with crudités and/or pita chips.