Ingredients for Roasted Beet Dip With Hazelnuts and Goat Cheese

• 675g golden or red beets

• 1 cucharada de aceite de oliva

• 1 large garlic clove, smashed

• 5 sprigs thyme, divided

• 1/2 cucharaditas de sal kosher, divididas

• 110g blanched hazelnuts (about 110g )

• 60ml de vinagre de sidra de manzana

• 1 cucharada de azúcar

• 1/4 cucharaditas de granos de pimienta negra enteros

• 30g goat cheese

• 1/4 cucharaditas de pimienta negra recién molida, más al gusto

• Vegetable crudité and crackers (for serving)

Preheat oven to 204°C. Rinse beets and remove any blemishes. Set aside 1 small beet. Place a large piece of foil on a rimmed baking sheet. Place remaining beets, oil, garlic, 3 thyme sprigs, and 1/4 teaspoons salt in the centre of foil, then wrap into a package to close. Bake beets until knife-tender, 60–70 minutes. Let cool.

Meanwhile, toast hazelnuts on another rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes.

Cook vinegar, sugar, peppercorns, 1 thyme sprig, and 60ml water in a small saucepan over medium heat, stirring, until sugar is dissolved. Transfer to a shallow bowl. Peel and thinly slice reserved beet into matchsticks and add to pickling liquid; liquid should cover all matchsticks. Let pickle while beets roast.

When beets are cooled, carefully peel off skins. Pulse hazelnuts and 1/2 teaspoons thyme leaves in a food processor until finely chopped. Add roasted beets, goat cheese, 1/4 teaspoons ground black pepper, and remaining 1/4 teaspoons salt and pulse until smooth. Transfer to a serving bowl.

Pulse 45ml pickled beets in food processor until coarsely chopped (or chop by hand). Stir into beet mixture. Top with remaining pickled beets and black pepper. Serve with crudité and crackers alongside.

Beets can be roasted and pickles can be made 2 days ahead; cover in separate containers and chill. Dip can be made one day ahead; chill in an airtight container.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.