5 Ingredients or Fewer

Raspberry and Beet Chèvre

October  2, 2017
3 Ratings
Photo by Bobbi Lin
  • Makes 1 cup
Author Notes

This dip is incredibly versatile: Serve on crostini with toasted hazelnuts, fresh raspberries, and slivered green onions or chives. Serve as a dip alongside sliced autumn apples or pears and fresh raspberries. Or beat in an egg and use as a filling for baked puff pastry, topping with fresh raspberries to serve.

Adapted from Blushing Goat Spread in .Sarah Owens

What You'll Need
  • 1/2 cup fresh raspberries
  • 2 ounces roasted beets (about 1 medium beet), quartered
  • 1 tablespoon pomegranate molasses
  • 1/2 teaspoon orange zest
  • 4 ounces chèvre, softened
  • salt
  1. Place the raspberries, quartered beet, pomegranate molasses, and orange zest in a food processor or high-powered blender. Blend on high until a smooth slurry forms. Scrape down the sides with a spatula and add the chèvre and pinch of salt. Continue to blend until all the ingredients are well incorporated.
  2. Transfer to a bowl and chill for at least an hour before serving to encourage it to thicken. This dip keeps well covered in the refrigerator for up to 5 days.

See what other Food52ers are saying.

Sarah Owens

Recipe by: Sarah Owens

Sarah Owens is a New York City based cookbook author, baker, horticulturist, and instructor. She was awarded a James Beard for her first book Sourdough and released her second in August 2017 titled Toast & Jam with Roost Books. Sarah curates private dining events, cooks for public pop-up dinners, and teaches baking and preservation gobally. Her subscription and wholesale bakery BK17bakery.com is located seaside in Rockaway Beach where she also teaches the alchemy and digestive benefits of natural leavening.

0 Reviews