The Dip That Can’t Be BEET.

Roasted Beet & Goat Cheese dip

Don't be fooled by it's pretty pink color - this dip packs a serious nutritional punch.

My mother-in-law gave me this recipe - it’s incredibly delicious and tastes decadent. The sweetness from the roasted beets perfectly pairs with the creaminess of goat cheese. Throw in some herbs, a little heat, and POW! You've got yourself an irresistible addition to your veggie tray.

What's the best part about this dip? Just how delicious "nutritious" can be.

Beets are supercharged with vitamins and nutrients: folate, dietary fiber, potassium, and vitamin C. Plus, studies also demonstrate that betalains, the redish pigment found in beets, are powerful antioxidants and may play a role in reducing chronic inflammation and improving vascular function. (Some might even say this root vegetable doesn't skip a "beet".)

(God, I love a good pun.)

As the seasons change, it's always best to eat what's locally fresh. Beets and other root vegetables naturally grow and ripen in cooler weather, making spring and fall the perfect time to whip up this easy and tasty treat.

Roasted Beet & Goat Cheese Dip

• 4 medium beets, roasted*, cooled and roughly chopped

• ~6oz high quality goat cheese, crumbled (add more or less, to taste)

• 2 cloves garlic

• 1 Tbsp fresh thyme

• ½ - 1 tsp red pepper flakes*

*To roast beets: Heat oven to 425F. Scrub beets under running water and trim away greens (save for smoothies or other recipes!). Wrap beets in tin foil and place in a baking dish. Roast for 1-1.5 hrs (depending on size). Remove and let cool.

In a food processor, add roughly chopped roasted beets and garlic cloves. Blend until well mixed. Add thyme and red pepper flakes; pulse to combine. Add goat cheese and blend just until mixed well. Enjoy.

(*Note, the heat from the red pepper comes out more as the dip chills and sits!)