Raspberry and Beet Chevre
- 125 gr package Driscoll's raspberries
- 50 gr Roasted or canned beets (about 1 medium beet), quartered
- 1 Tbsp. Pomegranate molasses (or 1 tablespoon honey mixed with 1/2 teaspoon balsamic vinegar)
- 1/2 Tsp. Orange zest
- 100 gr Chèvre, softened
5 min | 6 servings | breakfast | snacking
Place the raspberries, quartered beet, pomegranate molasses, and orange zest in a food processor or high-powered blender. Blend on high until a smooth slurry forms. Scrape down the sides with a spatula and add the chèvre and pinch of salt. Continue to blend until all the ingredients are well incorporated.
Transfer to a bowl and chill for at least an hour to encourage it to thicken. This dip keeps well covered in the refrigerator for up to 5 days.