Beet and Goat Cheese Dip

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

Ingredients

• 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

Directions

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.