• prep: 25 min
• cook: 1 hr 30 min
• total: 1 hr 55 min

servings:

Sweet roasted beets, nutty toasted hazlenuts, and rich and creamy goat cheese are combined in this vegetarian play on pâté: An earthy-yet-light spread that's great for dipping with crudité or spreading onto sandwiches and toast.

• 1 1/2 pounds golden or red beets
• 1 tablespoon olive oil
• 1 large garlic clove, smashed
• 5 sprigs thyme, divided
• 1/2 teaspoon kosher salt, divided
• 3/4 cup blanched hazelnuts (about 4 ounces)
• 1/4 cup apple cider vinegar
• 1 tablespoon sugar
• 1/4 teaspoon whole black peppercorns
• 1 ounce goat cheese
• 1/4 teaspoon freshly ground black pepper, plus more
• Vegetable crudité and crackers (for serving)

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