Roasted beet + whipped goat cheese situation 🫶 Save this for your Thanksgiving table. Roasted Beets with Whipped Goat Cheese, Dill & Pistachios Serves: 4–6 as an appetizer Ingredients: 2 packages Love Beets (precooked beets, about 14–16 oz total) 6 oz goat cheese, softened 2 oz cream cheese, softened (about ¼ cup) 2–3 tbsp olive oil, divided 2–3 tbsp hot honey, divided ¼ tsp salt ¼ tsp black pepper ¼ cup chopped pistachios 2–3 tbsp fresh dill, finely chopped Instructions: Preheat oven to 400°F (200°C). Pat the precooked beets dry, cut into halves or wedges, and toss with 1 tbsp olive oil, a pinch of salt + pepper. Roast on a parchment-lined sheet for about 15–20 minutes until edges are slightly caramelized. Meanwhile, make the whipped base: add goat cheese, cream cheese, 1–2 tbsp olive oil, 1–2 tbsp hot honey, ¼ tsp salt, and ¼ tsp pepper to a food processor. Blend until super smooth and creamy. Spread the whipped goat cheese mixture onto a serving plate or shallow b...