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A tray filled with roasted beets, goat cheese, and pecans for an easy holiday side dish.
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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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 4 servings

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.

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