I love snacks, so I am always on a quest to create delicious dips for snacking. This Goat Cheese, Beet and Roasted Parsnip with Herbs Dip is healthy, flavorful, and creamy. Grab some chips, veggies, or a fresh baguette and dig in!
Do you cook with parsnip? Parsnip has been on my radar to eat for many, many months; finally, I brought home some fresh parsnip from the Santa Monica Farmers' Market to experiment with in the kitchen. Parsnip is a root vegetable closely related to the carrot. For a vegetable, parsnip does have a high sugar content, but it also contains health benefiting vitamins, minerals, fiber, and phyto-nutrients.
Fresh parsnip is an excellent source of Vitamin C, a water soluble vitamin that helps the body maintain healthy connective tissue, boost immunity, and protect against free radicals. Another fabulous health benefit of the parsnip is that it contains many B-complex vitamins, including folate (Vitamin B9). Drop the beet into the mix, and this dip is a powerhouse of folate nutrition! Red beets provide a significant amount of folate which contributes to a healthy nervous system and synthesis of red blood cells. Folate is also crucial for developing healthy tissues, such as those of a fetus, and rapidly regenerating cells. Pregnant women need a high amount of folate in their diet, so snacking on a beet and parsnip dip is a great way to give the body healthy nutrients during pregnancy.
Besides the fabulous health benefits, Goat Cheese, Beet and Roasted Parsnip with Herbs Dip contains a beautiful blend of flavors. Goat cheese (or authentic Feta) is creamy and salty. Roasted parsnips and cooked red beets offer a subtle smokey sweet flavor, and the herbs (fresh rosemary and thyme) provide an aromatic earthy pine taste that complements root vegetables, goat cheese, and toasted walnuts. Enjoy!
What are some delicious ways you use parsnip? Do you have a favorite go-to dip for snacking? Comment below. I would love to hear from you. Cheers!
- 4-5 small beetroots* (Love Beets)**
- 3 medium parsnips, washed and peeled
- 1/4 cup walnuts, chopped (toasted, optional)
- 1/3-1/2 cup goat cheese or authentic Greek feta
- 2 tbsp olive oil
- 2 tsp chopped fresh thyme, plus more for garnish
- 2 tsp chopped rosemary, plus more for garnish
- salt and pepper to taste
*If using fresh beets, roast 3-4 medium beets for about 30-35 minutes until tender. Remove skins if desired.
**This is not a paid or sponsored review. I promote everything BEETastic, and although I prefer using fresh beets, I also appreciate and support Love Beets' pre-cooked ready-to-eat beets because they allow everyone to enjoy healthy beets without the mess and fuss. Thanks, Love Beets! Plus - Costco carries Love Beets for a fantastic price. Wahoo!
1. Preheat oven to 425 F degrees.
2. Toss parsnip with 1 tsp olive oil. Wrap in aluminum foil (enclose with parchment paper in-between foil and parsnip if not a fan of aluminum foil) and roast for about 25 minutes.
3. Remove from oven and cool parsnips.
4. Toss all ingredients into food processor and blend until smooth.
5. Garnish with extra goat cheese, thyme, and rosemary.
Serve dip with fresh bread, like a sliced baguette, veggies, or rice crackers. Gluten-free rosemary crackers are my favorite with this dip. Yum!