October 30, 2017

Raspberry and Beet Chèvre

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

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.

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.

Recipe comes from Food 52

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