Roasted Beets with Goat Cheese
Trust me when I tell you that I’m no stranger to that anxious feeling when tackling a *new* food at home. Namely, roasted beets.
I LOVED them at restaurants but was terrified to try my hand at them.
And let me tell you… All that worrying was for nothing! This root vegetable is so forgiving and easy to work with. Though, fair warning, it IS a little messy.
But when you’re digging into a bowl of this hearty side that perfectly balances sweet and savory, you’ll forget about your beet-stained hands.
The creamy goat cheese is an ideal counterpart to the earthy flavor of the beets.
This combo works just as well for a quick lunch, or as an impressive side dish at a dinner party or special occasion.
(All of the beet lovers need to try this Spinach Beet Salad, too.)
Table of Contents
Ingredients
- Beets. You will need around 3 to 5 fresh beets to get 1½ pounds, depending on the size of the beets. For the best flavor, go with red beets, though golden beets could be used.
- Goat cheese. Be sure to grab plain, unseasoned goat cheese from the grocery store.
- Pecans. Toasted pecans add a delightful texture and flavor to this salad, but you can use raw pecans, as well. Pay attention to whether they’re salted or not, as that will affect how much salt you add.
- Herbs. Fresh thyme and rosemary create a fresh pop in every bite.
How to Make Roasted Beets with Goat Cheese
Please see the recipe card below for more detailed ingredient amounts.
1. Prepare the Beets
Use a vegetable peeler to remove the outer skin of the beets. Slice away the stem end with a small paring knife. Then, cut beets into ½- to 1-inch cubes. Try to keep them roughly the same size.
Place the beets in a large bowl, then drizzle beets with the oil, sea salt, and black pepper.
Note: A quick word of caution when peeling your beets — make sure to use a cutting board that is OK to get a little messy.
2. Bake in the Oven
Line a large rimmed baking sheet with parchment paper. Spread the cubed beets across the prepared pan in a single layer.
Bake the beets in a preheated 400℉ oven for 30 to 40 minutes. Flip the beets after 20 minutes and sprinkle the pecans over the baking tray, as well. The beets are done when they’re a deep, maroon color and tender.
3. Serve
When the beets are cooked to your desired tenderness, sprinkle the soft goat cheese crumbles and fresh herbs over the top and serve.
FAQs
Whether you peel beets prior to or after roasting is entirely up to you! It’s a little cleaner to peel before cooking, as the juice stains everything after roasting. But the end result is the same.
When you roast beets, the sugars start to caramelize and concentrate the sweetness. However, overcooking beets will result in a bitter flavor, so pay attention to how long they’re in the oven.
A plastic cutting board usually works well for cutting beets, as it can easily be wiped down. If you do not have a board that you feel like sacrificing to the beet dye, just line a paper towel or two on top of the cutting board you would like to use and proceed.
Other Healthy Roasted Vegetables
Be sure to try these easy and healthy roasted vegetable recipes next time you need a quick side dish.
- Honey Roasted Broccoli
- Roasted Asparagus with Broccoli
- Roasted Butternut Squash Cubes
- Roasted Broccoli and Cauliflower
- Roasted Sweet Potato Cubes
More Delicious Beet Recipes
Don’t be scared of beets! They are delicious in so many ways. Try these recipes and you’ll be a beet fan in no time.
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Roasted Beets with Goat Cheese
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Ingredients
- 3 large beets about 1 ½ pounds
- 2 Tbsp. oil olive or avocado
- ¾ tsp. salt to taste
- ¼ tsp. black pepper to taste
- ½ cup goat cheese crumbled
- ½ cup pecans toasted (optional to toast)
- ½ tsp. thyme fresh, finely chopped
- ½ tsp. rosemary fresh, finely chopped
Instructions
- Preheat oven to 400℉.
- Prepare Beets: Using a vegetable peeler, peel the outer skin from the beets. Remove the stem end and cut beets into ½ to 1-inch cubes. Add beets to a large bowl and toss with oil, salt, and black pepper.
- Bake in Oven: Line a large baking sheet with parchment paper and place cut beets in a single layer. Bake for 30-40 minutes, or until beets are tender. Flip beets after 20 minutes or cooking and add the pecans.
- Serving: When beets are fork tender, sprinkle with goat cheese and herbs.
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Notes
- Dye it all. Be sure to use a plastic cutting board that is ok to get messy, as beet juice stains.
- Make it early. You can fix this up the night before and pack if for a super nutrient-dense lunch to make your fellow co-workers swoon.
- Plus it up. Try serving it on top of a bed of spinach and arugula or your favorite greens with a drizzle of balsamic vinegar and olive oil.
- Flavors galore. Feel free to use a different kind of cheese (like feta cheese), almonds or walnuts instead of pecans, or even sage instead of rosemary. Red onion and lemon juice add a bite to this delicious recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very easy to make and delicious! Easy way to avoid beet stains while peeling is to just peel Each beet over the foil it roasted in. No mess!
What a wonderful idea, Sharon! Will definitely do that next time. Thanks so much for your comment and rating 🙂