Beet-Goat Cheese Dip

Step 1

Wrap beets individually in aluminum foil; bake at 400°F until tender, about 1 hour. Cool in foil 15 minutes. Peel and quarter beets. Process beets, dried dates, kosher salt, and ¼ cup plain Greek yogurt in a food processor until smooth, 90 seconds. Transfer to a bowl; chill 1 hour.

Step 2

Stir together crumbled goat cheese, water, and ¼ cup plain Greek yogurt in a bowl until smooth.

Step 3

Top beet mixture with cheese mixture. Top with sliced fresh chives.