The Platter That Can’t Be Beet

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Ingredients

Beet Goat Cheese Dip

500 ml2 cups Bick’s^® Whole Baby Beets or Bick’s Sliced Beets^®, drained and rinsed

1/2 clove garlic, minced

175 ml3/4 cup goat cheese, plus additional for garnish

15 ml1 tbsp Bick’s^® Hot Pepper Rings

15 ml1 tbsp olive oil

salt and pepper to taste

Roasted Chickpeas with Hot Pepper Rings and Herbs

19 oz1 can chickpeas

50 ml1/4 cup Bick’s^® Hot Pepper Rings, drained

30ml2 tbsp chopped rosemary

salt and pepper to taste

15 ml1 tbsp oil

Additional Bick’s^® Hot Pepper Rings for garnish

Directions

: Beet Goat Cheese Dip
Prep Time: 5 minutes
Makes: 1 1/2 cups (375 mL)
Freezing: not recommended

1: Combine all ingredients in food processor until smooth.

: Roasted Chickpeas with Hot Pepper Rings and Herbs

2: Preheat oven to 450F. Toss all ingredients together in bowl and place on baking sheet. Bake 10-15 minutes, or until golden.

: Serve with

3: Warm naan with zaatar spice, plain naan, grapes, pistachios, dates, additional Bick’s^® Hot Pepper Rings, Bick’s^® Baby Dills or Gherkins, and carrots.

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