Roasted Beets with Goat Cheese
If you think beets are just for grandma’s pickling jars — think again! This simple roasted beets with creamy goat cheese is one of those dishes that looks like it belongs at a fancy brunch but secretly takes almost no effort. Rustic, colorful, and downright delicious, it’s a farmhouse favorite around here when I want to impress guests and use up garden bounty.
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Why Roast Beets?
I know, I know — beets get a bad rap. But when you roast them? Magic. They turn tender, sweet, and slightly earthy — nothing like those mushy canned ones you remember from the school lunch tray. Roasting brings out their natural sugars, and pairing them with tangy goat cheese and fresh herbs is a match made in garden-to-table heaven.
Ingredients You’ll Need
- 4 medium beets — red, golden, or a mix if you want a pop of color
- 2 tbsp olive oil — good olive oil makes all the difference
- Salt & pepper — don’t skimp!
- 3–4 oz creamy goat cheese — buy the good stuff, trust me
- 2 tbsp fresh herbs — parsley, chives, or dill all work
- Optional extras: balsamic glaze, honey drizzle, or toasted nuts (walnuts or pistachios are my pick)
How to Make Roasted Beets with Goat Cheese
- Preheat that oven: 400°F is the sweet spot for caramelizing those beets.
- Scrub-a-dub: Trim the beet greens (save them for sautéing later!) and scrub the beets clean. You can peel them now, but I wait until after roasting — the skins slip right off.
- Roast: Wrap each beet in foil or toss them in a covered baking dish with a drizzle of olive oil, salt, and pepper. Roast for about 40–60 minutes until they’re fork-tender and your kitchen smells amazing.
- Cool & Peel: Let them cool just enough to handle, then rub off the skins with a paper towel. Slice into rounds or wedges — whatever feels fancy.
- Assemble the magic: Arrange the warm beets on a serving platter, crumble goat cheese all over, and drizzle fresh BALSAMIC GLAZE like this one, over top. Add a touch of honey if you like a sweet contrast, or toasted nuts for crunch and you’re basically a gourmet chef.
How to Serve Roasted Beets and Goat Cheese
- Pile it on a bed of baby greens for a full salad vibe.
- Serve alongside roast chicken, grilled fish, or a loaf of crusty sourdough.
- Sneak the leftovers into wraps or grain bowls — if there are any leftovers!
Farmhouse Tip
Grow your own beets if you can — they’re super easy, and nothing beats pulling a fresh beet from the garden. Plus, the greens are delicious sautéed with a bit of garlic. Zero waste!
Next time you want a side dish that’s pretty, seasonal, and secretly easy — these roasted beets with goat cheese will do the trick. Who knew humble root veggies could be this fancy?
Happy roasting!
Roasted Beets with Goat Cheese
Ingredients
- 4 medium beets
- 2 tbsp olive oil
- salt and pepper
- 4 oz creamy goat cheest
- 2 tbsp fresh herbs-parsley, chives, or dill all work
- balsamic glaze
- Optional: honey drizzle, or toasted nuts (walnuts or pistachios are my pick)
Instructions
- Preheat that oven: 400°F is the sweet spot for caramelizing those beets.
- Scrub-a-dub: Trim the beet greens (save them for sautéing later!) and scrub the beets clean. You can peel them now, but I wait until after roasting — the skins slip right off.
- Roast: Wrap each beet in foil or toss them in a covered baking dish with a drizzle of olive oil, salt, and pepper. Roast for about 40–60 minutes until they’re fork-tender and your kitchen smells amazing.
- Cool & Peel: Let them cool just enough to handle, then rub off the skins with a paper towel. Slice into rounds or wedges — whatever feels fancy.
- Assemble the magic: Arrange the warm beets on a serving platter, crumble goat cheese all over, sprinkle fresh herbs, and drizzle with extra olive oil, balsamic glaze, or a touch of honey if you like a sweet contrast. Add toasted nuts for crunch and you’re basically a gourmet chef.
