Beet Dip with Cotija Cheese

There is nothing like fresh roasted beets! These days, though, you can skip that step and buy them already cooked. Check the produce department of your local grocery. Be sure to get the plain beets (as opposed to the ones with flavoring). 

4 medium beets (about 1 pound), greens removed and scrubbed
2 Tablespoons  olive oil, divided, plus more for drizzling
3/4 teaspoon  kosher salt, divided
1/4 teaspoon  freshly ground black pepper
1/4 cup  toasted pine nuts
1/4 cup  cilantro leaves and tender stems, plus more for garnish
1/2 teaspoon  ground coriander
2     Tablespoons  thinly shaved cotija cheese

Preheat oven to 375°F. Place beets on a large sheet of foil and drizzle with 1 tablespoon olive oil and rub to coat beets evenly. Sprinkle with 1/2 teaspoon kosher salt and freshly ground black pepper. Bring foil up and over beets to fully wrap, creating a packet. Place on a baking sheet to catch any drips. Bake for 1 hour, and allow to cool completely in foil packet. Open packet and rub skins off of beets using a paper towel. Discard foil and excess juices.

Transfer cooked beets to the bowl of a food processor and add remaining tablespoon olive oil, remaining 1/4 teaspoon kosher salt, pine nuts, cilantro and coriander. Process until smooth. Transfer to serving dish and top with cotija cheese, drizzle with olive oil and sprinkle with more cilantro

From: Bon Appetit
By: Executive Chef Mary Nolan