Roasted Beet Strings with Balsamic Goat Cheese Dip

Serves: Makes 4 servings

Ingredients:

• 2 medium fresh beets, scrubbed, ends trimmed
• 2 tablespoons + 2 teaspoons oil, divided (canola or safflower)
• 1 teaspoon kosher salt ¼ teaspoon pepper

• Balsamic Goat Cheese Dip:
• 4 ounces goat cheese, crumbled
• ⅓ cup light mayonnaise
• 2 teaspoons balsamic vinegar
• 2 teaspoons honey
• 1 teaspoon fresh thyme leaves
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper

Procedures:

This recipe was developed for the KitchenAid® Stand Mixer with Spiralizer Attachment. 

Preheat oven to 400°F. Arrange 2 oven racks to bottom third and upper third of oven. 

Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Center one beet on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and fine spiralizing blade and position at end of beet. Position medium bowl under blades to catch spiralized beets and peel. Turn stand mixer to speed 4 and process until blade reaches end of beet. Repeat with remaining beet. Cut spiralized beets into manageable lengths, about 10 to 12 inches. Toss beets in large bowl with 2 tablespoons oil, salt and pepper. Rub 1 teaspoon oil on each of two large baking pans and place in hot oven for 3 minutes. 

Remove one preheated pan, spread evenly with half of spiralized beets. Repeat with the other pan. Bake approximately 20 to 30 minutes. Time will vary depending on size of beets. Rotate baking sheets every five minutes. Use tongs to toss beet strings as they soften and shrink. Remove from oven when a few start to char. Allow to cool slightly on baking pan. 

Balsamic Goat Cheese Dip: Attach bowl and flat beater to stand mixer. Add all dip ingredients to bowl and mix on speed 2 until combined. Turn mixer to speed 6 and mix until dip is whipped and well combined. Serve roasted beet strings with dip. 

by KitchenAid