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Raspberry Chevre and toast

Raspberry and Beet Chevre

  • Total Time
    Total Time: 5 minutes
  • Prep Time
    Prep Time: 5 minutes
  • Cook Time
    Cook Time: 0 minutes
  • Serves
    Serves: 6
  • 1/2 of a 6-ounce package Driscoll's raspberries
  • 2 Ounces 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
  • 4 Ounces Chèvre, softened
  • Salt
  • 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. 

Rated 5 out of 5 by from Delicious I made this for a work party It was really easy and fun to make. Everyone loved it, and were surprised to like the beets. Very unique.
Date published: 2017-11-30
Rated 5 out of 5 by from Great tangy tecipe This recipe has just the right amount f spice and tangy hint of citrus and Ginger. I would recommend it with veggies and or Meat or poultry.
Date published: 2018-03-10
Rated 5 out of 5 by from Yummy, a big hit with friends! Made this for my New Years Eve appetizer party. It was an easy recipe and it was a hit with my guests. I put it on top of toasted baguette and topped with crushed pistachios!
Date published: 2018-01-09
Rated 5 out of 5 by from Fabulous add for a starter What a great ‘kicker for a starter’ and a hit Recipe with my slow cooked pulled pork and garlic mashed supper for friends that I made for entertaining last night.
Date published: 2018-01-06
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Calories 80
Total Fat 4 g
Saturated Fat 2.5 g
Cholesterol 15 mg
Sodium 90 mg
Total Carbohydrates 7 g
Dietary Fiber 1 g
Sugar 5 g
Protein 4 g