As much as I love dips and treats, sometimes I just want to settle in with a colourful plate of vegetables. Nothing brightens a grey day more that a rainbow of fresh, local veggies. I love how a vegetable platter instantly up's a party and a food station. It's true we eat with our eyes and this platter is nothing short of colour!
For this weekend's Super Bowl, I thought that amidst the chili, dips and treats, the more vegetable-focussed needed something yummy and beautiful to munch on too.
I have a soft spot in my heart for beets, they remind me of my childhood. My grandma and mom used to faithfully can pickled beets every summer, when they are at their freshest. Growing up in the Fraser Valley, we would either grow our beets or visit some of the amazing local farms to purchase in-season produce, usually picked fresh that day. As a kid I would eat them reluctantly, however as an adult, nothing hits the spot during the winter, better than warmed beets. Yum.
At the grocery store this week, I saw some amazing local beets, thought of my grandma and then decided to roast some beets and turn them into a dip.
Enjoy this rainbow plate of vegetables.
As always, if you make any of my recipes, please let me know what you think. Leave a comment below or #mykuratedlife on social. I love the feedback!
Thanks,
Krista
Quick Beet and Goat Cheese Dip, With Rainbow Vegetable Platter (adapted from edibles magazine)
For the Dip
Ingredients
6-7 small beets, peeled and cut into slices (peeling is optional depending on how thick the skin is and if the beets are organic)
1 tablespoon extra virgin olive oil
salt and pepper
1 (240g) small package of goat cheese, room temperature
1-2 tablespoons honey (adjust to taste)
1 tablespoon fresh thyme leaves
2 garlic cloves, roughly chopped
1 tablespoons balsamic vinegar
Method
Pre-heat oven to 400 degrees. Place beets on a sheet of aluminum foil, then top with olive oil, salt and pepper. Fold aluminum foil into an air-tight parcel (like wrapping a present). Place into oven and bake for about 30-35 minutes. Beets will be cooked with a fork can easily go through them. Remove cooked beets from the oven, open the parcel and allow to cool for 10 minutes.
Into a high-powered blender or Vitamix, add beets, goat cheese, honey, thyme leaves, garlic and balsamic vinegar. Blend until desired smoothness. I like my dip a little bit chunky still. Taste and season with additional salt and pepper if desired. Refrigerate until ready to use. Garnish with extra thyme, chunks of reserved goat cheese or sliced scallions if desired.
For the Vegetable Platter
This is really up to you. I like to use a variety of in-season vegetables that vary in colour, size and texture. I like to have some uniformity in the size of pieces, but love to cut the vegetables into different shapes such as slices and sticks for variation. Use what veggies you love and you can't go wrong!
Ingredient Suggestions
Broccolini - washed and trimmed
Bell Peppers - sliced (orange and red)
Radishes - halve or slice
Carrots - cut into matchsticks
Persian Cucumbers - quartered
Pea Shoots for garnish
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