Roasted Beets with Goat Cheese
This Roasted Beets with Goat Cheese recipe is an easy, elegant side dish featuring sweet roasted beets, creamy chèvre, fresh herbs, and optional balsamic glaze. Perfect for farmhouse-style meals, holiday sides, or garden-to-table gatherings.
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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.
Notes
*Calories are approximate per serving
Servings: 4 servings
Calories: 194kcal
