Beet-and-goat-cheese dip with crispy onions
6 to 8 servings
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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
- 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.
- In a small saucepan over high heat, fry the shallots in three batches, about 3 minutes per batch. Transfer to a paper towel.
- 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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