Twice Roasted Beets with Goat Cheese & Herbs

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.

4.6 from 5 votes

Twice Roasted Beets with Goat Cheese & Herbs

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!

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Course Salad

Cuisine American

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Servings 4 servings

Calories 360 kcal

London Brazil

Ingredients

• 3 large beets about 1.5 pounds
• 2-3 T. olive oil
• ½ t. salt
• ½ c. goat cheese crumbled
• ½ c. pecans toasted (optional to toast)
• ½ t. fresh thyme
• ½ t. fresh rosemary

Instructions

1. Preheat oven to 400 degrees.
2. Remove leaves from beets. Wrap each beet in foil two to three times. Place beets on a baking sheet and roast for 45-60 minutes, depending on how large your beets are -- longer time for larger beets.
3. Remove beets from oven and unwrap foil as soon as you are able to touch the hot foil. Let cool for at least 20 minutes, or until you are able to touch beets with hands.
4. Peel the skin from the beets by using the back of a spoon. The skin should easily peel off.
5. Chop beets into 1-1 ½ inch cubes. Toss cubes in olive oil and sprinkle with salt. Place on a baking sheet that has a thin layer of olive oil.
6. Turn up the oven temperature to 425 degrees. Roast beets for 15-20 minutes longer.
7. When beets are done roasting for the second time, sprinkle with goat cheese, pecans and herbs. Serve and enjoy!

Nutrition Facts

Twice Roasted Beets with Goat Cheese & Herbs

Amount Per Serving

Calories 360 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 6g38%

Cholesterol 13mg4%

Sodium 290mg13%

Potassium 674mg19%

Carbohydrates 20g7%

Fiber 7g29%

Sugar 12g13%

Protein 10g20%

Vitamin A 380IU8%

Vitamin C 8.7mg11%

Calcium 89mg9%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.