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Epicurious

Beet Dip with Cotija Cheese

By Chef Mary Nolan
Image may contain Food and Bread
Beet Dip with Cotija CheeseSarah Anne Ward

Recipe information

  • Total Time

    1 hour, 15 minutes

  • Yield

    8 Servings

Ingredients

4 medium beets (about 1 pound), greens removed and scrubbed
2 tablespoon olive oil, divided, plus more for drizzling
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup toasted pine nuts
1/4 cup cilantro leaves and tender stems, plus more for garnish
1/2 teaspoon ground coriander
2 tablespoons thinly shaved cotija cheese
1 bag Stacy's® Simply Naked® Pita Chips

Preparation

  1. Step 1

    Preheat oven to 375°F. Place beets on a large sheet of foil and drizzle with 1 tablespoon olive oil and rub to coat beets evenly. Sprinkle with 1/2 teaspoon kosher salt and freshly ground black pepper. Bring foil up and over beets to fully wrap, creating a packet. Place on a baking sheet to catch any drips. Bake for 1 hour, and allow to cool completely in foil packet. Open packet and rub skins off of beets using a paper towel. Discard foil and excess juices.

    Step 2

    Transfer cooked beets to the bowl of a food processor and add remaining tablespoon olive oil, remaining 1/4 teaspoon kosher salt, pine nuts, cilantro and coriander. Process until smooth. Transfer to serving dish and top with cotija cheese, drizzle with olive oil and sprinkle with more cilantro. Serve with Stacy's® Simply Naked® Pita Chips.

TagsDipMexicanLatin AmericanAmericanBeetRoot VegetableVegetableCotijaCheeseDairyPine NutNutCilantroHerbs & SpicesSnackStarterVegetarianMake AheadRoastFood Processor
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