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 | other courses

Raspberry and Beet Chevre



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

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.