Raspberry and Beet Chevre

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
  • Salt

5 min | 6 servings | breakfast | snacking

Raspberry
Raspberry and Beet Chevre
Raspberry

Directions

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.

Leafs Raspberry
Leafs

Get inspired on social media!

Berry Brownie Pizza

Berry Brownie Pizza

Summer fruit flatbread

Summer fruit flatbread

Leaning tower of waffles

Leaning tower of waffles

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.