Roasted Beets with Goat Cheese
These Roasted Beets with Goat Cheese are sweet, earthy, and just a little tangy, with caramelized cubes of beet, crumbled goat cheese, toasted pecans, and fresh thyme and rosemary. The pecans toast right on the sheet pan with the beets, so there is no extra step and the whole thing is ready in 45 minutes.
Servings: 4 servings
Equipment
- Large Mixing Bowl
Ingredients
- 3 large beets about 1 ½ pounds
- 2 tablespoons oil olive or avocado
- ¾ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- ½ cup goat cheese crumbled
- ½ cup pecans toasted (optional to toast)
- ½ teaspoon thyme fresh, finely chopped
- ½ teaspoon 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.3 large beets, 2 tablespoons oil, ¾ teaspoon salt, ¼ teaspoon 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.½ cup pecans
- Serving: When beets are fork tender, sprinkle with goat cheese and herbs.½ cup goat cheese, ½ teaspoon thyme, ½ teaspoon rosemary
Notes
- Prep ahead: Roast the beets a day or two early and keep them in the fridge. Add the goat cheese, pecans, and herbs right before serving.
- Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days. The cheese softens and melts into the beets after a day or so, so store everything separately for the best results.
- Freezing: Roasted beets freeze for up to 8 months, but they come back softer than they went in. Thaw in the fridge and fold them into a salad rather than serving them on their own.
- Single layer: Spread the cubes out on the pan. Crowded beets steam instead of caramelizing.
- Cutting board: Use a plastic board you do not mind staining, or lay a couple of paper towels over your favorite one.
- Swaps: Feta for the goat cheese, almonds or walnuts for the pecans, sage for the rosemary.
- Plus it up: Serve over spinach or arugula with a drizzle of balsamic vinegar and olive oil for a warm beet salad.
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
