"Let me get you in on a little secret—you need to eat more beets and you should start with my latest recipe that I’ve developed for @thefeedfeed and @Vitamix: Beet Crème Fraîche Dip with Beet Green Tarragon Pesto. Beets and shallots are roasted to a caramelized perfection and then using the @Vitamix Venturist, blended together with fresh tarragon, rich crème fraîche and a touch of lemon. This kitchen tool purees the vegetables into a silky smooth texture with its precision and increasing speed settings, whips the crème fraîche into a light and airy state. Serve with your favorite vegetable chip and a beet green tarragon pesto—an earthy salty balance to the dip. Added bonus - the tip can be prepped well in advance and you'll be rewarded all week long!"
Beet Crème Fraîche Dip With Beet Green Tarragon Pesto
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Recipe Intro From apleasantlittlekitchen
for the beet crème fraîche
Ingredients:
2 pounds beets, with greens
2 shallots, peeled and halved
5 tablespoons extra-virgin olive oil
2 1/4 teaspoons kosher salt
8 ounces crème fraîche
2 tablespoons heavy cream
juice of one lemon
zest of one lemon
1 teaspoon apple cider vinegar
2 tablespoons tarragon
6 tablespoons water
Directions:
Heat the oven to 400 degrees.
Peel the beets and cut into 1 1/2 inch cubes.
Place the beets and shallots into a medium-sized bowl. Evenly distribute 2 tablespoons olive oil and 1 teaspoon salt on top of the vegetables. Stir well to coat.
Place the beets and shallots onto a rimmed baking sheet and roast for 35 to 45 minutes, or until softened. Stir the vegetables once or twice during the roasting process.
Remove the beets from the oven and bring to room temperature.
Add the ingredients into the Vitamix container in the following order: 3 tablespoons extra-virgin olive oil, lemon juice, lemon zest, vinegar, crème fraîche, beets, shallots, tarragon, 1 1/4 teaspoons salt. Secure the lid and set the speed to Variable 1 and then start the machine. Slowly increase to its highest speed. Blend for 50-60 seconds until smooth.
Serve the beat crème fraîche dip with beet green pesto (see recipe below) on the side or on top of the beet crème fraiche with favorite vegetable chips.
for the pesto
Ingredients:
3 garlic cloves, crushed
1/3 cup fresh mint
1/2 cup fresh tarragon
2 cups beat greens, stems removed
1/3 cup pine nuts
3/4 cup parmesan cheese, grated
1 cup extra virgin olive oil
¼ teaspoon kosher salt
squeeze of fresh lemon juice
Directions:
Add the ingredients into the Vitamix container in the following order: olive oil, lemon juice, cheese, garlic, mint, tarragon, beet leaves, nuts and salt. Secure the lid and set the speed to Variable 1 and then start the machine. Slowly increase to its highest speed. Blend for 40 seconds until smooth