Roasted Beet Dip Recipe
- 1 1/2 pounds golden or red beets
- 1 tablespoon olive oil
- 1 large garlic clove, smashed
- 5 sprigs thyme, divided
- 1/2 teaspoon kosher salt, divided
- 3/4 cup blanched hazelnuts (about 4 ounces)
- 1/4 cup apple cider vinegar
- 1 tablespoon sugar
- 1/4 teaspoon whole black peppercorns
- 1 ounce goat cheese
- 1/4 teaspoon freshly ground black pepper, plus more
- Vegetable crudité and crackers (for serving)
- Preheat oven to 400°F. Rinse beets and remove any blemishes. Set aside 1 small beet. Place a large piece of foil on a rimmed baking sheet. Place remaining beets, oil, garlic, 3 thyme sprigs, and 1/4 tsp. salt in the center of foil, then wrap into a package to close. Bake beets until knife-tender, 60–70 minutes. Let cool.
- Meanwhile, toast hazelnuts on another rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes.
- Cook vinegar, sugar, peppercorns, 1 thyme sprig, and 1/4 cup water in a small saucepan over medium heat, stirring, until sugar is dissolved. Transfer to a shallow bowl. Peel and thinly slice reserved beet into matchsticks and add to pickling liquid; liquid should cover all matchsticks. Let pickle while beets roast.
- When beets are cooled, carefully peel off skins. Pulse hazelnuts and 1/2 tsp. thyme leaves in a food processor until finely chopped. Add roasted beets, goat cheese, 1/4 tsp. ground black pepper, and remaining 1/4 tsp. salt and pulse until smooth. Transfer to a serving bowl.
- Pulse 3 Tbsp. pickled beets in food processor until coarsely chopped (or chop by hand). Stir into beet mixture. Top with remaining pickled beets and black pepper. Serve with crudité and crackers alongside.
- Beets can be roasted and pickles can be made 2 days ahead; cover in separate containers and chill. Dip can be made one day ahead; chill in an airtight container.
