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Beetroot, Whipped Goats Cheese & Mint Dip

4 as a starter with bread

1 hour

This beetroot and goats cheese dip looks amazing and is delicious. Perfect addition to a BBQ or s part of a mezze spread.

4 Farmdrop products in this recipe


Here’s how you do it

  1. Pre-heat the oven to 180 degrees C. Place beetroot in a roasting tray and cook for 45 minutes.

  2. Meanwhile, remove the skin from the goats cheese and discard. Add lemon juice, glug oil, crushed garlic, creme fraiche and a crack of salt and pepper to the cheese. Whip with an electric whisker until fluffy.

  3. Once the beetroot has cooked and cooled slightly, peel and pop into a food processor along with a handful of picked mint and blitz until completely whizzed up. Add the goats cheese mixture and pulse until fully incorporated.


  • 4 large beetroot
  • 1 log Driftwood goat's cheese
  • 220ml Creme Fraiche
  • Handful Mint Leaves

From the Larder

  • Glug olive oil
  • Juice 1 lemon
  • 2 cloves garlic, crushed
  • Salt & Pepper

Suitable for

  • Vegetarians
  • Gluten free

What’s in this recipe


Green Mint

1 Bunch (min. 15g)


Grown Green

Organic Red Beetroot (Loose)

1 Bag (min. 750g)


White Lake Dairy

Driftwood Goat's Cheese

1 Log (~215g)