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Ingredients

3 medium beets ½ cup goat cheese 1 large clove garlic, minced ¼ cup full-fat Greek yogurt 1 tablespoon tahini 1 tablespoon fresh thyme 2 teaspoons lemon juice 1 teaspoon salt, or to taste 1 tablespoon honey 1 tablespoon olive oil, plus extra for drizzling ¼ cup roughly chopped pistachios, for sprinkling Crackers, pita chips, or veggies for serving Reynolds Wrap® Aluminum Foil

Nutrition Info

512.5 calories carbohydrate: 47.9 g cholesterol: 16.6 mg fat: 31.3 g fiber: 4.1 g protein: 11.4 g saturatedFat: 8.5 g servingSize: - sodium: 1279.5 mg sugar: 13.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F.
Wash beets. Individually wrap beets in a square of Reynolds Wrap® Aluminum Foil. Place on a baking sheet and bake for 45 minutes. Allow them to cool until they are able to be handled.
Remove the skins by hand or by rubbing with a paper towel. Cut beets into chunks. Transfer to a food processor or heavy-duty blender.
Add goat cheese, garlic, yogurt, tahini, thyme, lemon juice, salt, honey and olive oil. Pulse until smooth and thoroughly combined. Taste and adjust seasoning if desired. Transfer to a serving bowl or platter. Sprinkle with pistachios and drizzle with olive oil. Serve with crackers, raw veggies or crispy pita wedges.

4 servings

Surprise your guests with this colorful holiday appetizer from Beth Kirby of Local Milk.