Roasted beetroot and cheese spread was one of the first recipes I posted on this blog. Because of the pretty pink color that makes eye-catching photos, ever since I started sharing my food on social media, I have enjoyed using beets in my recipes.
Although my kids love beetroots in muffins and pancakes, they are a bit more hesitant with beet dips or juice, where the beet flavor is more noticeable. It’s not a flat-out no, but also not an eager yes. I served this spread with focaccia today, and they enjoyed a few careful bites, which I take as a win.
I buy fresh beets and roast them in the oven instead of using canned or packaged beets. Pre-cooked beets tend to be more on the brown side, and the taste is not as sweet as oven-roasted beets. The good thing is that you can roast a bunch of beetroots at once and freeze them. They defrost wonderfully; you can use them as if you just roasted them that day. You can find how I roast beets in this blog post.
This spread is easy to customize
I like goat cheese and beetroot paring, but you can try half goat cheese and half blue cheese for a true flavor bomb. When my kids were younger, I used to mix half goat cheese and half cottage cheese for a milder flavor. You can also use cream cheese or ricotta cheese.
Beetroot & Cheese Spread
Try this easily customizable, beautifully pink spread on sandwiches or as a dip
- 2 small or 1 large roasted beetroots about 5 oz after peeling
- 1 large lemon
- 2 tbsp olive oil
- 1/4 tsp salt
- 8 oz goat cheese
- optional honey to taste
Finely dice beetroots. Beetroots are very staining, so use a cutting board that you don’t mind getting messy.
In a bowl, add diced beets and squeeze juice from a lemon on top. Add olive oil, salt, and goat cheese. Mix with a fork until all the ingredients are combined. Taste and add more salt or honey to your liking. Let the mixture sit for 10 minutes to marinate.
Serve with crackers, bread, or in sandwiches.
Try swapping some goat cheese with blue cheese for a flavor bomb. Swap some goat cheese with cottage cheese, ricotta, or cream cheese for a milder taste.