Another Kitchen Play recipe today! Sorry- I’m on a kick. The July menu features Aunt Nellie’s whole pickled beets, which is great for me because I love beets, and I love pickled things. I was first intrigued by Megan’s Cookin’s apple beet goat cheese spread because of its color– bright fushia! Since I prefer savory foods over sweet ones, I omitted the candied peacans, upped the goat cheese from Megan’s original recipe, and added a clove of garlic as well as salt & pepper to taste. We ate the dip on pitas and tortilla chips all weekend long.
Apple, Beet and Goat Cheese Spread with Fresh Mint and Candied Pecans
- 1 jar (16 oz) Aunt Nellie’s Sliced Pickled Beets
- 1 lg apple, cut into large chunks
- 4 oz goat cheese
- 1 clove garlic
- salt and pepper to taste
- Pitas and/or tortilla chips
Pulse beets, apple, garlic and goat cheese in a food processor until combined. Stir, add salt and pepper to taste. Serve on pitas or tortilla chips.
For more recipes like this one, check out the Domesticity page.
