So, how do you solve a problem like beets?  They’re available in season now and packed with fiber, folate (vitamin B9), manganese, potassium, iron and vitamin C.

The problem is: I really don’t like the taste of them. I got them anyway at an honor-system farm, where you just slip a check or cash into the box after selecting what you want. I picked up a quart of carrots and tomatoes, too. It’s my fall challenge to take the kind of end-of-season bounty you find at farmer’s markets or are given to you by neighbors and make something delicious out of it.

I had a football party to go to this weekend and some of my friends are vegetarian, so I thought, I’d make something that everyone can snack on.

Beet Dip that Doesn’t Taste Like Dirt

• 1 bunch of raw beets
• 1/2 cup plain Greek yogurt
• 1 small package of seasoned goat cheese
• Hot honey
• Wedge of lemon
• 1 tbs. of olive oil

This takes a little preparation, but this puts you in the kitchen and into the zone. First, cut the beets off the root and trim, then wash.

Turn the oven on to 350 degrees, wrap each clean beet in foil, and bake for an hour. When done, let them cool.

The easiest way to remove the skins is to run them under cold water, but it’s best to wear a pair of plastic gloves, because the beet juice stains.

When done, place them in a food processor, along with the goat cheese, Greek yogurt, and hot honey (basically honey with red pepper flakes) with a squeeze of lemon and a drizzle of olive oil at the end.

One whole bunch was enough to make this dip, but if you have more, you can also slice them thinly when cool and make beet chips.

The carrot fries were peeled and cut into quarters, then tossed with olive oil, salt, pepper, garlic powder, and parmesan. The crostini was done nearly the same. Bake in the oven for 20 minutes.

The beet dip was savory and earthy, tinged with sweet and a little heat. It would also be good with crackers and Terra Vegetable Chips. 

Most importantly, it didn’t taste like dirt, so mission accomplished.

If you want to see a particular ingredient that you rarely buy and want me to do a test recipe on it, email me below and I’ll give it (and you) a shout-out.

Kay Stephens is a home cook with a penchant for recipes and a reporter for Penobscot Bay Pilot. Her dishes are decent enough, but not Instagram-worthy.

Kay Stephens can be reached at news@penbaypilot.com