This roast beetroot chèvre thyme and pine nut dip is as delicious as it is beautiful. Made using aromatic roasted beetroots, beautiful creamy chèvre, thyme and toasted pine nuts to make a delicate and elegantly presented dip that will be a winner for your next dinner party!
Today’s post is for a really lovely dip I whipped up for an online photography training session with the very talented Christiann Koepke from Portland Fresh. I absolutely adore her photography. It’s so dreamy and mysterious. Can you believe she’s only been doing it for a year? How amazing is she?
I needed something I could mostly pre-prepare, had a few elements I could use to style and had no hot/cold elements. A dip was a perfect option.
And I absolutely love the way it turned out. It has the right balance of flavours from creamy chèvre to earthy roasted beetroots and the pine nuts and thyme finish it off perfectly. If chèvre isn’t your thing, try ricotta or cottage cheese instead.
My photography session was both fun and informative. I left with a further passion to further my craft and some handy tips to improve my photography.
Together Christiann and I styled this recipe and here are the results. What do you think?
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Baking tin
- 3-4 beetroots (trimmed and skin on)
- 100g chevre
- 1/4 cup greek full fat yoghurt
- 3 tablespoons balsamic vinegar
- 1 clove of garlic, minced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons pine nuts, roasted
- Good lug of olive oil
- Salt + pepper to taste
1. Preheat oven to 170°C.
2. Wrap the beetroots with foil and put them in the roasting tray. Bake for 50-60 minutes until the beets are soft. Peel them while still warm.
3. Process all the ingredients in a food processor or blender, adjust the balsamic, olive oil, salt and pepper to taste.
4. To serve: with crusty crackers + a good glass of your favourite white.
Storage: in an airtight container in the fridge for up to 5 days.
Like this recipe? Yum it on Yummly.
For another “Tasty Tapas” recipe, try my red wine poached chorizo.
Or my Jewish dip plate.
Anisa – The Macadames. xx