
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
Ingredients
- 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
Instructions
-
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.
Recipe Notes
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.