1 tsp fennel fronds (see “making beet dip” notes above)
3 cloves garlic (or 2 cloves for slightly milder dip)
¼ cup basil
4 ozs goat cheese – leave at room temperature while the veggies roast.
¼ cup sour cream
1 tsp soy sauce
Generous grind of black pepper
Preheat oven to 400 degrees. Toss the chopped beets and fennel with 1 tablespoon olive oil. Spread out in a single layer in a roast pan. Roast for 35 to 40 minutes, until the vegetables are tender and easily pierced with a fork.
Remove vegetables when done. Give them a few minutes to cool, then move to a food processor along with remaining olive oil and the garlic. Pulse to chop the vegetables thoroughly.
Add the basil and goat cheese to the food processor, pulse to combine thoroughly. Add the sour cream, soy sauce, fennel fronds and black pepper. Pulse to combine.
The beet dip is ready! Scoop into a serving dish and serve along with pita chips or crudite. You can refrigerate to serve late or the next day.
To prepare the fennel, cut the stem off the bulb. The bulb gets chopped and roasted. The feathery top part of the stem is the frond, which gets chopped and added to the dish.
As Rob notes in the comments, this dip freezes well. Consider doubling the recipe and keeping some for another time.
Also from Rob’s comment, you can reduce the garlic a bit and add Worcestershire sauce for alternative flavor.
Having the goat cheese out of the fridge while you roast the veggies will help make it softer and mix with the other ingredients easier.