Beetroot, Goat’s Cheese and Thyme Dip

Beetroot, Goat’s Cheese and Thyme Dip

Beetroot,-Goat’s-Cheese-and-Thyme-Dip2This delicious dip works beautifully as a canapé, but is equally delicious when spread on crackers or melba toast.

Serves 4 as a side, 2 as a main


  • 100g RR. Spink & Sons Cold Smoked Trout
  • 450g beetroot, tops trimmed
  • 125g goat’s cheese log
  • 2 garlic cloves, crushed
  • olive oil
  • salt & pepper to season
  • fresh thyme


Pre-heat the oven to 180c fan.

In a large bowl, add the raw beetroot, a couple of tablespoons of olive oil, a sprig or 2 of thyme, salt & pepper and the garlic. Toss to coat the beetroot.

Spread the beets on an ovenproof dish or tray. Roast the beets in the oven for 40 – 60 minutes (depending on their size) until they are tender.

Remove from the oven and allow to cool. Once cooled, peel the beets.

In a food processor, add the peeled beetroots, the smoked trout, the goats cheese and pulse to blend well. Season with extra salt & pepper according to taste.

This versatile dip can be served with crackers, breads, or as a delicious canapé.

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