Raspberry and Beet Chèvre

By Sarah Owens
October 2, 2017

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

Makes: 1 cup


  • 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.

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