My dad has a few favorite vendors at the farmers market that he loyally returns to. I suspect it has something to do with their levels of generosity with samples. One of them sells Middle Eastern style dips and salads. One of our favorites is a beet-goat cheese dip. I attempted to recreate it tonight and it came out pretty tasty. His is usually a smooth spread but I left mine a little more on the chunky side. It was great on some toasted hearty bread.
- 2 lg beets
- 1/4 cup plain greek yogurt
- 1/3 cup goat cheese
- 1/2 tsp parsley
- 1 slice of orange
- Scrub beets then wrap in 2 layers of foil and bake for an hour
- Unwrap them and let cool, then peel off skins
- Cut in chunks and throw in the food processor with yogurt, goat cheese, parsley and the juice of the orang
- Blend until desired consistency is reached
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