I had some roasted beetroot left from making these delicious beetroot brownies, some goat’s cheese and thyme in the fridge, so here is a recipe for simple to make yet not so simple when it comes to flavours beetroot and goat’s cheese dip.
0.5 cup of beetroot purée (made from roasting beetroots for an hour and blending them once cool)
few sprigs of thyme
50g crumbly goat’s cheese
salt and pepper to your taste
blend everything together, leaving some cheese and thyme out for decoration
transfer into a bowl and sprinkle with remaining goat’s cheese and thyme