Beet Fonduta Recipe

Roast the Beets

Preheat your oven to 400°F (200°C). Wash the golden and ruby beets thoroughly to remove any dirt. Wrap each beet in aluminum foil, drizzle with olive oil, and sprinkle with salt. Place them on a baking sheet and roast in the oven for 45-60 minutes, or until they are tender when pierced with a fork.

Prepare the Pistachios

While the beets are roasting, take the pistachios and lightly toast them in a skillet over medium heat for about 5-7 minutes, stirring frequently to prevent burning. Once toasted, remove from heat and chop them coarsely.

Peel and Dice the Beets

Once the beets are roasted and cool enough to handle, unwrap them and carefully peel off the skins with your hands or a paper towel. Dice the beets into small cubes and set aside.

Melt the Cheese

In a saucepan over low heat, add the Fontina cheese and a splash of olive oil. Stir continuously until the cheese is melted and smooth. If the cheese is too thick, you can add a bit of cream or milk to reach your desired consistency.

Combine Ingredients

Once the cheese is melted, gently fold in the diced beets, toasted pistachios, black pepper, and any additional salt if needed. Stir until everything is well coated in the cheese.

Serve

Transfer the beet fonduta to a serving dish and garnish with extra pistachios on top. Serve warm with crusty bread, crackers, or fresh vegetables for dipping.