This Roasted Beets with Goat Cheese dish is the simple and healthy side you didn’t know you needed. This recipe is full of crumbly goat cheese, toasted pecans, rosemary and thyme. The rich flavor and creamy cheese pair perfectly to complement just about any dish.

A tray filled with roasted beets, goat cheese, and pecans for an easy holiday side dish.

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.)

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.
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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.

Whole beets are peeled with a vegetable peeler before being roasted.

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 minutesFlip 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.

A tray filled with roasted beets, goat cheese, and pecans for an easy holiday side dish.

FAQs

Is it better to peel beets before or after roasting? 

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.

Why are my roasted beets not sweet? 

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.

What kind of cutting board should I use with beets? 

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.

Recipe Tips

  • 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.
Roasted beet and goat cheese salad is served from a large bowl.

Other Healthy Roasted Vegetables

Be sure to try these easy and healthy roasted vegetable recipes next time you need a quick side dish.

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.

Tap stars to rate!

4.67 from 6 votes

Roasted Beets with Goat Cheese

This Roasted Beets with Goat Cheese dish is the simple and healthy side you didn't know you needed. This recipe is full of crumbly goat cheese, toasted pecans, rosemary and thyme.
A tray filled with roasted beets, goat cheese, and pecans for an easy holiday side dish.
Yield 4 servings
Prep 10 minutes
Cook 35 minutes
Total 45 minutes
An image of an envelope sealed shut with the Evolving Table logo.

Email this recipe!

Enter your email and we’ll send it directly to you.

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.
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.67 from 6 votes

Notes

Prep-Ahead Instructions:
Roast the beets a day or two early. Keep in the fridge.
Storage Directions:
Keep leftovers in an airtight container in the fridge for up to 3 to 4 days. Note the cheese will soften and “melt” into the beets after a day or so. Store everything separately for the best results. Freeze roasted beets for up to 8 months. Allow the beets to thaw in the fridge before serving.
Recipe Tips:
  • 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

Calories: 360kcal, Carbohydrates: 20g, Protein: 10g, Fat: 28g, Saturated Fat: 6g, Cholesterol: 13mg, Sodium: 290mg, Potassium: 674mg, Fiber: 7g, Sugar: 12g, Vitamin A: 380IU, Vitamin C: 8.7mg, Calcium: 89mg, Iron: 2.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

You May Also Like

Thanks for
Stopping By!

I’m London! Join me as we cook up nourishing meals for you and your loved ones and learn a few healthy cooking tips and tricks!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    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!

    1. What a wonderful idea, Sharon! Will definitely do that next time. Thanks so much for your comment and rating 🙂