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? For a vegetable, parsnip (closely related to the carrot) does have a high sugar content, but it's also filled with 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!
New to cooking with parsnip? Stop by Vermilion Roots for Christine's delicious Winter Vegetables in Coconut Milk (Bubur Cha Cha).
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.
Beet, Roasted Parsnip and Goat Cheese Herb Dip Recipe
4-5 small beetroots*
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. If using ready-to-eat baby beets, use 4-5.
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.
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. If roasting beets (not using ready-to-eat baby beets, such as Love Beets), follow these roasted beet directions.
3. Remove parsnips and/or beets from oven and cool.
4. Toss all ingredients into food processor and blend until smooth.
5. Garnish with extra goat cheese, thyme, and rosemary.
6. Serve dip with a fresh baguette, veggies, or rice (gluten-free) crackers.