Description
This Roasted Beets with Goat Cheese recipe offers a delightful combination of earthiness from tender roasted beets, the creamy tang of goat cheese, and the crunch of toasted pecans, all enhanced by fresh herbs. Perfect as a side dish or a light vegetarian appetizer, it’s a simple yet elegant way to enjoy nutrient-rich beets with minimal prep and oven roasting.
Ingredients
Scale
Beets
- 3 large beets (about 1 ½ pounds)
- 2 Tbsp. oil (olive or avocado)
- ¾ tsp. salt (to taste)
- ¼ tsp. black pepper (to taste)
Toppings
- 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: Preheat your oven to 400℉ (204℃) to ensure it’s hot enough for roasting the beets perfectly.
- Prepare Beets: Peel the outer skin of the beets using a vegetable peeler, remove the stem ends, and cut them into ½ to 1-inch cubes. Place the cubed beets in a large bowl and toss with the oil, salt, and black pepper until evenly coated.
- Bake Beets and Pecans: Line a large baking sheet with parchment paper for easy cleanup. Arrange the beets in a single layer on the sheet. Bake for 30 to 40 minutes until the beets are tender when pierced with a fork. After 20 minutes of baking, flip the beets to ensure even roasting and add the pecans so they toast alongside the beets for added crunch.
- Serve with Goat Cheese and Herbs: Once the beets are fork-tender and toasted, remove them from the oven. Transfer to a serving dish, then sprinkle crumbled goat cheese and the finely chopped fresh thyme and rosemary on top for a vibrant, flavorful finish.
Notes
- To toast pecans, spread them on the baking sheet during the last 10 to 15 minutes of beet roasting.
- Fresh herbs add the best flavor, but dried can be substituted in smaller amounts if needed.
- Leftover roasted beets can be refrigerated for up to 3 days and enjoyed cold or reheated.
- For a nuttier flavor, substitute pecans with walnuts or almonds.
- This dish pairs well with greens for a complete salad or as a side for roasted meats.
