Starters
Beetroot and goat cheese cream
Vibrant-colored dip with roasted beetroot and creamy goat cheese.
VegetarianGluten-free
Ingredients
- 250 g cooked beetroot
- 100 g goat cheese
- 1 garlic clove
- 30 g extra virgin olive oil
- 1 teaspoon lemon juice
- 30 g shelled walnuts
- Salt and pepper to taste
- Chopped chives to garnish
Step-by-step
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- Put the garlic and the walnuts in the mixing bowl and chop 4 sec/speed 6, remove some of the walnuts and set aside.
- Add the chopped beetroot, the goat cheese and the lemon juice.
- Blend 25 sec/speed 7 until you get a fine cream.
- With the blades running at speed 4, add the oil through the lid opening.
- Add salt and pepper and blend 15 sec/speed 6.
- Check the texture, which should be creamy and spreadable.
- Transfer to a bowl and spread the reserved walnuts and the chives.
- Serve with toast or crackers.
Tips
- Use gloves when handling the beetroot so you do not stain yourself.
- The goat cheese balances the sweetness of the beetroot.
- Serve cold to better appreciate its flavor.
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