Roasting beets isn't hard, but you can save time by substituting refrigerated roasted beets. Just start the recipe on Step 3. Serve the dip with sliced apples, celery sticks or toasted baguette slices.

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Ingredients

Directions

  • Place beets In the center of a large sheet of heavy-duty foil. Drizzle with 1 tablespoon of olive oil. Wrap beets in the foil, sealing well. Roast in a 400° oven about 45 minutes or until beets are very tender when pierced with a fork.

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  • Unwrap and let beets cool on the foil about 15 minutes. Working over the foil, remove skins by wrapping the beets, one at a time, in a paper towel and gently rubbing the skins off. Discard foil and peels.

  • In a food processor, blend the beets, balsamic vinegar, the remaining 2 tablespoons olive oil, honey, mustard, salt and pepper until smooth, scraping down sides of container as necessary. Chill, covered, for 2 to 24 hours.

  • Meanwhile, in a small bowl, mash the blue cheese and whipping cream with a fork until the mixture is nearly smooth. Chill, covered, for 2 to 24 hours.

  • To serve, spread beet mixture in a shallow bowl or plate. Spoon blue cheese mixture atop dip. With the back of a spoon, gently swirl the mixtures together. Garnish dip with walnuts.

Nutrition Facts

99 calories; 7 g total fat; 6 mg cholesterol; 183 mg sodium. 7 g carbohydrates; 2 g protein;

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