Recipe by Executive Chef John McConnell
Roasted beets make a delicious and satisfying dip that also adds a pop of bright color to your appetizer spread. We add a splash of our Organic Jimmy Nardello Farm Hot Sauce to the recipe and sprinkle chopped Organic Smoked Spanish Pimenton Almonds on top. Serve with toasted warm flat bread or Bruschetta Toast.
½ pound fresh beets, washed and scrubbed
1 Tbsp kosher salt
1 tsp water
2 oz spreadable goat cheese, room temperature
2 oz cheddar cheese, chopped
1 Tbsp mayonnaise
2 Tbsp parmesan cheese, finely grated
1 tsp lemon juice
½ tsp onion powder
½ tsp garlic powder
½ tsp cumin
1 ½ tsp chili powder
1 tsp kosher salt
2 Tbsp Clif Family Organic Smoked Spanish Pimenton Almonds, chopped
Preheat oven to 350° F.
In a large mixing bowl add whole washed beets, olive oil, salt and water. Evenly coat all beets and transfer to a sheet pan lined with foil. Create a pouch around the beets by folding and crimping the foil to keep in the moisture as the beets cook. Roast the beets inside the pouch for 45-80 minutes depending on the size of the beets. If the beets are close to the size of a baseball, they will require about 80 minutes of cooking time. Check for doneness by inserting the tip of a small paring knife into the thickest part of the beet. If the knife goes in easily, they are done. Once all are cooked through, remove from oven, open pouch and set aside to cool.
Using disposable gloves, peel the cooled beets by rubbing and sliding off their skins. Cut the beets into chunks and make sure they have cooled completely to room temperature before transferring to a food processor fitted with steel blade to chop finely. Using a spatula, scrape the bowl down during the chopping process to help ensure an even texture.
Once the beets have been minced, transfer into a large mixing bowl adding the rest of the measured ingredients and stirring to combine. Check the seasonings and adjust as needed.