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Beet-and-goat-cheese dip with crispy onions


15 minutes


10 minutes


6 to 8 servings

Beet-and-goat-cheese dip with crispy onions
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4 medium red beets, roasted or steamed, cubed

60 mL (1/4 cup) fresh basil 

10 mL (2 tsp) fresh thyme

250 g (9 oz) fresh goat cheese, softened

Juice of 1 lemon

5 mL (1 tsp) salt

10 mL (2 tsp) pepper



4 shallots, sliced

125 mL (1/2 cup) oil (peanut, canola or olive), for frying

Basil and thyme leaves

Extra-virgin olive oil


  1. In a food processor, purée the beets with the herbs until very smooth. Add the goat cheese, lemon juice, salt and pepper, and continue to process for one minute. Transfer to a bowl and set aside.
  2. In a small saucepan over high heat, fry the shallots in three batches, about 3 minutes per batch. Transfer to a paper towel.
  3. Garnish the dip with the fried shallots, herbs and a drizzle of olive oil. 4. Serve with beet or sweet-potato chips.

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