A roasted beet recipe full of crumbly goat cheese, toasted pecans, rosemary and thyme. It makes a healthy side dish recipe for summer or fall!
The intimidation factor was HUGE. Two weeks ago I attempted to make beets for the VERY. FIRST. TIME. After ordering roasted beets three time within a week while eating out, I figured it was about time I learned how to make them at home. Not to mention, Cohl has been feverishly working on making our garden flourish and one of the vegetables he is growing is beets! I wanted to experiment with a batch of store-bought beets before potentially destroying our beautiful homegrown beets. Being completely honest here… they’re not that difficult to prepare! A little messy, yes, but pretty much fail-proof. Are you intimidated by this brightly colored vegetable, too? Or do you happen to be a pro and have your favorite way of cooking them? I would love to hear all about it in the comments section below.
**A quick word of caution when peeling your beets: make sure to use a cutting board that is OK to get a little messy. The beet juice is used for dye in many things which also means it has the ability to dye your cutting board, or anything else it touches! The cutting board I used was made out of plastic and I had no trouble wiping it down. If you do not have a board that you feel like sacrificing to the beet dye, just line a few paper towels on top of the cutting board you would like to use and proceed. **
This roasted beet recipe can be served as either a main course or side dish. The beets are incredibly filling and have a “meat-like” texture. You can also fix this up the night before and pack if for a super nutrient-dense lunch to make your fellow co-workers swoon. Want to add a bit more bulk?–Try serving it on top of a bed of spinach and arugula with a drizzle of balsamic and olive oil. As for the additions, feel free to use a different kind of cheese, almonds or walnuts instead of pecans, or even sage instead of rosemary. Let me know if you stumble upon an epic ingredient combo–I would love to hear! Hope you enjoy.
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- 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
- 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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Nutrition information is automatically calculated, so should only be used as an approximation.