Description

An elegant and easy side dish featuring caramelized roasted beets tossed in a sweet and tangy balsamic glaze, topped with creamy goat cheese and fresh herbs.

Ingredients

Scale

2 pounds beets (preferably a mix of golden and red, peeled and chopped into 1–1.5 inch chunks)
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
4 ounces fresh goat cheese (crumbled)
2 tablespoons fresh herbs (thyme or parsley)
1/4 cup pine nuts or walnuts (toasted, optional)

Instructions

Preheat oven to 400°F (200°C).
Wash beets thoroughly. If using raw beets, peel them (or scrub well if skipping peeling) and chop into uniform 1-1.5 inch chunks.
In a large bowl, toss chopped beets with olive oil, balsamic vinegar, salt, and pepper until evenly coated.
Spread beets in a single layer on a large rimmed baking sheet. Do not overcrowd the pan.
Cover the pan loosely with aluminum foil and roast for 25 minutes.
Remove foil and continue roasting for another 10-15 minutes, or until beets are tender when pierced with a fork.
Optional: Reduce balsamic vinegar in a small saucepan over medium heat for 5-7 minutes until syrupy, then cool and toss with beets before roasting if desired.
Remove beets from oven and let cool for 2-3 minutes.
Crumble goat cheese over the warm beets.
Sprinkle with fresh herbs and toasted nuts if using.
Serve warm or at room temperature.

Notes

Do not overcrowd the pan to ensure caramelization rather than steaming. Use fresh goat cheese for best texture; avoid pre-crumbled varieties which may contain additives. Beets stain easily, so wash hands and utensils immediately after handling. These can be stored in the fridge for up to 5 days, but add cheese and herbs just before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: Approximately 1 cup
Calories: 220
Sugar: 16
Sodium: 350
Fat: 12
Saturated Fat: 6
Carbohydrates: 24
Fiber: 6
Protein: 8

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