Roasted parsnips are the perfect side dish for a fall meal or holiday dinner. These parsnips are roasted in butter and stock and then tossed with parsley, chives, garlic, and a touch of horseradish. Continue reading “Roasted Parsnips” »
Roasted parsnips are the perfect side dish for a fall meal or holiday dinner. These parsnips are roasted in butter and stock and then tossed with parsley, chives, garlic, and a touch of horseradish.
If I had to compile a list of the top five National Dishes of France, right up there would be salade de carottes râpées, or grated carrot salad. It’s everywhere. You’ll find it on many café and bistro menus, Charcuteries sell it by the kilo, and even supermarkets sell it packed up in rectangular containers, ready to go, which office workers and others enjoy for…
If I had to compile a list of the top five National Dishes of France, right up there would be salade decarottes râpées, or grated carrot salad. It’s everywhere. You’ll find it on many café and bistro menus, Charcuteries sell it by the kilo, and even supermarkets sell it packed up in rectangular containers, ready to go, which office workers and others enjoy for a quick lunch.
Romain, my French partner, makes a great version of this salad. It’s not difficult to make. All you need is a bunch of fresh carrots, ingredients for the dressing, and a little bit of effort, to grate the carrots.
These roasted beets with goat cheese are heaven! Earthy, tender beets paired with creamy goat cheese and topped with fresh chives? Perfection. WOW. I didn’t think I could be wow’ed by beets. But this recipe…you’re in for a treat. Roasted beet rounds are dolloped with creamy, tangy goat cheese, then topped with olive oil and fresh chives. Sounds almost too simple, but it tastes like a symphony. Alex served this plate to me and I almost jumped out of my chair. “Whoa! These taste amazing.” I didn’t think I was that big of a beet fan. He proved me wrong! It’s become one of our favorite beet recipes (with this salad and hummus as a close second). Here’s all you need to know about making roasted beets with goat cheese. How to roast beets Let’s start with the cooking method: roasting! We have three methods for how to cook beets, and roasting takes the longest of the three. So why do it? Slow roasting brings out an earthy, sweet flavor from beets that you can’t get in any other method. (If you don’t have over an hour to roast your beets, we have a shortcut for you below). Here are […]
These roasted beets with goat cheese are heaven! Earthy, tender beets paired with creamy goat cheese and topped with fresh chives? Perfection.
WOW. I didn’t think I could be wow’ed by beets. But this recipe…you’re in for a treat. Roasted beet rounds are dolloped with creamy, tangy goat cheese, then topped with olive oil and fresh chives. Sounds almost too simple, but it tastes like a symphony. Alex served this plate to me and I almost jumped out of my chair. “Whoa! These taste amazing.” I didn’t think I was that big of a beet fan. He proved me wrong! It’s become one of our favorite beet recipes (with this salad and hummus as a close second). Here’s all you need to know about making roasted beets with goat cheese.
How to roast beets
Let’s start with the cooking method: roasting! We have three methods for how to cook beets, and roasting takes the longest of the three. So why do it? Slow roasting brings out an earthy, sweet flavor from beets that you can’t get in any other method. (If you don’t have over an hour to roast your beets, we have a shortcut for you below).
Here are the main steps for how to roast beets (or go to the full recipe below):
Wash the beets and cut off the greens. (You can save the beet greens: here’s the best recipe for beet greens!)
Rub the beets with olive oil and place in an oven safe dish. If you don’t have this type of dish, you also can wrap each beet individually in aluminum foil and place them on the oven grates.
Roast the beets for 45 minutes (small beets) to 1 1/2 hours (very large beets), until tender when pierced with a fork. The time depends on the size of the beets and freshness. Typically we find medium sized beets take about 1 hour, so use that as your rule of thumb.
Rinse the beets under cool water and rub off the skins with your fingers: they should pop right off! Your fingers will turn a lovely shade of pink, but it will wash off later.
It’s nice to cook beets in big batches, and you can do that with this recipe. Roast a bunch of beets at a time, and then just use 4 beets for the recipe below.
A shortcut method: the Instant Pot
Want a quick way to make this roasted beets with goat cheese recipe? Use your Instant Pot! If you have a pressure cooker, Instant Pot beets take only 30 minutes. It’s an easy way to get beets cooked fast.
One difference between the Instant Pot and the oven is that oven roasting brings out a sweeter, more developed flavor. So if you use the Instant Pot to make this recipe, taste the beets and add a little more salt than called for in the recipe if necessary.
Tips for making roasted beets with goat cheese
Once you’ve got the beets cooked, there’s not much left to this recipe! All you’ve got to do is top it. Here are a few small notes to consider:
Because this recipe is so simple, ingredient quality is key. The fresher the beets, the better the goat cheese and higher quality the olive oil, the better the recipe. (We used local farmers market beets from Full Hand Farm and local goat cheese from Caprini Creamery.)
Serve it warm, room temp, or cold. These beets are fantastic after roasting when they’re still a bit warm: this is our favorite way to serve it! But to make it ahead, roast the beets one day and refrigerate them whole. On the day of serving, slice the beets and assemble the salad.
How to serve these roasted beets!
Now, this roasted beets with goat cheese is a stunner of a healthy side dish recipe! Because beets are seasonal in both the spring and fall, there are a lot of vibes of food that work well with them. Here are a few meals that it would pair well:
Wash the beets. Trim off all but about 1 inch of the beet greens (you can save them for later and use them in salads). Leaving on the stem helps keep the beets from “bleeding” out red juice in the oven.
Rub the beets lightly with olive oil. Place the beets in a covered oven proof dish. (You also can wrap each beet individually in aluminum foil and place them on the oven grates).
Roast the beets for 45 minutes to 1 1/2 hours, depending on the size and freshness, until tender when pierced with a fork. Check every 10 minutes until tender; we’ve found medium sized beets take about 1 hour.
Allow them to cool for a few minutes. Then place them under cool water and rub off the skins with your fingers. You can serve immediately, or refrigerate the whole beets until serving and serve them cold.
To serve, slice the beets into rounds and arrange them on a plate. Drizzle the top with olive oil and sprinkle with 1 pinch kosher salt. Top with goat cheese dollops and thinly sliced chives.
Notes
*Note: To shortcut the time, you can also use this Instant Pot Beets method to cook the beets. Roasting gets them a little sweeter and more flavorful, but the Instant Pot method works too. If you use this method, you may need to use a little more kosher salt for the final flavoring.
Prep Time:
Yield:
Print Recipe
Pin Recipe
Category:
Method:
Cuisine: