Beets Dip with Goat Cheese and Walnuts
I made this scrumptious dip for our afternoon snack and thought about my readers. It is a recipe I saw at the I know you will enjoy it as much as my family did.
3 medium beets
1/3 cup Greek yogurt
1 tablespoon olive oil
1 clove garlic
1/2 teaspoon fresh thyme
1/2 teaspoon fresh oregano
1 tablespoon soy sauce
1 tablespoon maple syrup
1 tbsp crumbled goat cheese
1 tbsp chopped walnuts
Preheat the oven to 350°. In a roasting pan add 1/4 cup of water and put the beets. Cover with foil, bake for 1 hour.
Let the beets cool and peel them.
In a food processor combine all the ingredients except goat cheese and walnuts.
Serve in a bowl. Garnish with goat cheese and hazelnuts and serve with crudites and gluten free crackers
Original recipe Za’atar – Spiced Beet Dip with Goat Cheese and Hazelnuts Food and Wine magazine
© 2012, Cristina Proano-Carrion, Aromandina LLC
This information is based on traditional use of aromatherapy and it does not intend to diagnose or treat any condition. This information should not be used as a substitute for medical counseling with a health care professional. No part of this article may be reproduced in whole or in part without the explicit written permission of Aromandina.