Ingredients for Roasted Beet Dip With Hazelnuts and Goat Cheese

• 675g golden or red beets

• 1 tablespoon olive oil

• 1 large garlic clove, smashed

• 5 sprigs thyme, divided

• 1/2 teaspoons kosher salt, divided

• 110g blanched hazelnuts (about 110g )

• 60ml apple cider vinegar

• 1 tablespoon sugar

• 1/4 teaspoons whole black peppercorns

• 30g goat cheese

• 1/4 teaspoons freshly ground black pepper, plus more

• Vegetable crudité and crackers (for serving)

Preheat oven to 204°C. Rinse beets and remove any blemishes. Set aside 1 small beet. Place a large piece of foil on a rimmed baking sheet. Place remaining beets, oil, garlic, 3 thyme sprigs, and 1/4 teaspoons salt in the centre of foil, then wrap into a package to close. Bake beets until knife-tender, 60–70 minutes. Let cool.

Meanwhile, toast hazelnuts on another rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes.

Cook vinegar, sugar, peppercorns, 1 thyme sprig, and 60ml water in a small saucepan over medium heat, stirring, until sugar is dissolved. Transfer to a shallow bowl. Peel and thinly slice reserved beet into matchsticks and add to pickling liquid; liquid should cover all matchsticks. Let pickle while beets roast.

When beets are cooled, carefully peel off skins. Pulse hazelnuts and 1/2 teaspoons thyme leaves in a food processor until finely chopped. Add roasted beets, goat cheese, 1/4 teaspoons ground black pepper, and remaining 1/4 teaspoons salt and pulse until smooth. Transfer to a serving bowl.

Pulse 45ml pickled beets in food processor until coarsely chopped (or chop by hand). Stir into beet mixture. Top with remaining pickled beets and black pepper. Serve with crudité and crackers alongside.

Beets can be roasted and pickles can be made 2 days ahead; cover in separate containers and chill. Dip can be made one day ahead; chill in an airtight container.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.