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 seduced by turnips. But this recipe… you will enjoy it. Roasted beet rings are topped with creamy, flavorful goat cheese, then garnished with olive oil and fresh chives. It sounds almost too simple, but it tastes like a symphony. Alex handed me this plate and I almost jumped off my chair. “Wow! These taste amazing. I didn’t realize I was such a big fan of beets. It proved me wrong! This has become one of our favorite beetroot recipes (with this salad and hummus in second place ) Here’s everything you need to know about making roasted beets with goat cheese.
How to roast beets
Let’s start with the cooking method: roast! We have three methods of cooking beets, and frying takes the longest of the three. So why? Slow roasting brings out an earthy, sweet flavor from the beets that you cannot achieve with any other method. (If you don’t have more than an hour to roast your beets, we’ve got a shortcut for you below).
Here are the top steps to roasting beets (or go to the full recipe below):
- Wash the beets and cut the greens. (You can store beet greens: Here’s the best beet greens recipe! And how to store beets.)
- Rub the beets with olive oil and place in a casserole dish. If you don’t have this type of dish, you can also wrap each beetroot individually in aluminum foil and place them on the oven racks.
- Roast the beets from 45 minutes (small beets) to 1h30 (very large beets)until tender when pierced with a fork. The time depends on the size of the beets and freshness. It usually takes us about 1 hour for medium beets, so use that as a general rule.
- Rinse the beets under cold water and rub off the skin with your fingers: they should jump at once! Your fingers will take on a nice shade of pink, but this will wear off later.
It’s nice to cook beets in bulk, and this recipe lets you do that. Roast a bunch of beets at a time, then just use 4 beets for the recipe below.
A shortcut method: the Instant Pot
Want to make this Roasted Beets with Goat Cheese recipe quickly? Use your Instant Pot! If you have a pressure cooker, Instant Pot beets only take 30 minutes. It’s an easy way to cook beets fast.
One difference between the Instant Pot and the oven is that oven roasting produces a smoother, more developed flavor. So if you’re using the Instant Pot to make this recipe, taste the beets and add a little more salt than the recipe calls for, if needed.
Tips for preparing roast beets with goat cheese
Once the beets are cooked, there isn’t much left in this recipe! All you have to do is pass it. Here are a few pointers to keep in mind:
- Because this recipe is so easy, the quality of the ingredients matters. The fresher the beets, the better the goat cheese, and the better the olive oil, the better the recipe. (We used beets from the local farmers market at Full Hand Farm and local goat cheese from Caprini Creamery.)
- Serve hot, at room temperature or cold. These turnips taste fantastic after they’ve been roasted while they’re still warm: that’s our favorite way to serve them! But to move forward, roast the beets for a day and refrigerate them whole. On the day of the service, slice the beets and assemble the salad.
How to Serve These Roasted Beets!
Now these Roasted Beets with Goat Cheese make a great healthy side dish recipe! Since beets are seasonal in spring and fall, there are many food vibes that pair well with them. Here are some dishes that would go well together:
You’re wondering: what are you going to serve those turnips with?
We want to know! Let us know in the comments below.
This Roasted Beets with Goat Cheese recipe is…
Vegetarian and gluten free. For vegans, plant-based and dairy-free, omit the goat cheese.
The description
These Roasted Beets with Goat Cheese are heaven! Earthy, tender beets paired with creamy goat cheese and topped with fresh chives? Perfection.
- 4 Beets (you can roast up to 8 beets at a time; use 4 for serving)
- olive oil
- Kosher salt
- 2 ounces mild goat cheese (optional)
- Finely chopped chives for garnish
- Preheat oven to 425 degrees Fahrenheit.*
- wash beets. Trim all the beet leaves to about 1 inch (you can save these for later and use in salads). Leaving them on the stick will prevent the beets from “bleeding” red juice into the oven.
- Rub the beets lightly with olive oil. Place the beets in a covered casserole dish. (You can also wrap each beet individually in foil and place on the grates).
- Depending on size and freshness, roast beets, until tender when pierced with a fork, 45 minutes to 1½ hours. Check every 10 minutes until tender; We have found that medium sized turnips take about 1 hour.
- Let them cool down for a few minutes. Then put them under cold water and rub the skins with your fingers. You can serve immediately or refrigerate the whole beets until ready to serve and serve cold.
- To serve, cut the beets into rings and arrange on a plate. Drizzle with olive oil and sprinkle with 1 pinch of kosher salt. Garnish with goat cheese and finely chopped chives.
Remarks
*Note: To save time, you can also cook the beets using this Instant Pot Beets method. Roasting them makes them a little sweeter and tastier, 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 flavor.
- Category: garnish
- Method: roast meat
- Kitchen: vegetarian
Keywords: Roasted beets with goat cheese
