Beets And Cheese: The Perfect Pairing For Your Palate

Roasted beets are a delicious and healthy dish, but what type of cheese should you serve with them? Goat cheese is a popular choice, as its creamy texture and tangy flavour complement the sweetness of the beets. For a simple dish, try drizzling olive oil over roasted beetroot slices and topping them with goat cheese crumbles and fresh herbs. Alternatively, you can make a beet salad by tossing roasted beets with greens, nuts, and a vinaigrette dressing, and then topping with goat cheese.

Roasted beets with goat cheese and walnuts

Ingredients:

• 1/2 cup chopped walnuts
• 1 large beet, trimmed with greens retained
• 1 tablespoon walnut oil, or more to taste
• 2 ounces soft goat cheese
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons champagne vinegar
• 1 cup beet greens, cut into thin slivers
• 2 teaspoons chopped fresh chives

Instructions:

• Preheat your oven to 275 degrees Fahrenheit. Spread the walnuts on a baking sheet and toast them in the oven until they are golden brown and fragrant, which should take about 45 minutes. Keep a close eye on them as they burn quickly. Once done, remove them from the oven and set them aside.
• Increase the oven temperature to 375 degrees Fahrenheit.
• Place a piece of crinkled aluminium foil in an oven-safe dish or pie plate. This will act as a disposable rack.
• Put the beet on the foil and bake it in the oven until it is just tender, which should take about 45 minutes.
• Remove the beet from the oven, increase the temperature to 400 degrees Fahrenheit, and wrap the beet in aluminium foil. Let it cool for 15 to 30 minutes.
• Unwrap the beet and peel it with a sharp knife. Cut the beet in half, then slice the halves into thick half-moons.
• Brush walnut oil over the bottom and sides of a baking dish. Arrange the beet slices in a single layer in the dish.
• Crumble the goat cheese into any empty spaces in the dish and then over the beets. Season with salt and pepper.
• Bake in the oven until the beets are sizzling and the cheese is slightly browned at the edges, which should take about 15 minutes.
• Remove from the oven and let it cool for about 10 minutes.
• Drizzle vinegar over the dish and garnish with beet greens, chives, and the toasted walnuts.
• Serve warm.

You can also make this dish in the form of a salad by adding greens such as arugula or spring mix, and other ingredients like apples, red onions, and a vinaigrette dressing.

Roasted beets with goat cheese and herbs

A simple yet stunning dish, roasted beets with goat cheese and herbs is a delightful combination of flavours and textures. This dish can be served as a side or appetizer and is perfect for a dinner party or holiday meal. The sweetness of the beets is beautifully contrasted by the tangy, creamy goat cheese, while herbs such as chives add a fresh, sharp note.

Ingredients:

• Beets (3 large or 5-6 small)
• Olive oil
• Salt and pepper
• Goat cheese (soft, creamy)
• Fresh herbs (chives, or other herbs of your choice)
• Optional: Walnuts or pistachios, red onions, balsamic or red wine vinaigrette

Method:

• Preheat your oven to 400°F (200°C).
• Wash and scrub the beets, then trim the tops and bottoms. Leave about 1 inch of the beet greens attached, as this helps prevent the beets from "bleeding" during cooking.
• Drizzle or rub olive oil over the beets and season with salt and pepper.
• Place the beets in an oven-safe dish with a lid, or wrap each beet individually in aluminium foil and place on a baking sheet or directly on the oven grates.
• Roast the beets for 45 minutes to 1 hour, or until tender when pierced with a fork. The time will depend on the size and freshness of the beets.
• Remove the beets from the oven and allow them to cool slightly. The skin should now be easy to peel off using your fingers or a paper towel.
• Slice or cube the beets and arrange them on a serving dish.
• Crumble the goat cheese over the warm beets, allowing the cheese to soften slightly.
• Drizzle with extra virgin olive oil and sprinkle with chopped fresh herbs.
• Optional: For an extra crunchy texture and earthy flavour, add some toasted walnuts or pistachios. You can also add thinly sliced red onion and a vinaigrette made with olive oil, vinegar, and honey or maple syrup.

Tips:

• This dish can be served warm, at room temperature, or cold.
• For a simple side salad, add some arugula or other fresh greens.
• If you're short on time, you can also cook the beets in an air fryer or Instant Pot.
• For the best flavour, use fresh, high-quality ingredients.

Enjoy your roasted beets with goat cheese and herbs!

Roasted beets with goat cheese and balsamic

To make this dish, you will need fresh beets, olive oil, salt, pepper, thyme, balsamic reduction or glaze, and goat cheese. Preheat your oven to 400°F. Trim and peel the beets, then cut them into chunks or slices. Place them on a baking sheet, add olive oil, salt, pepper, and thyme and roast for about 45 minutes until tender.

Once the beets are roasted, you can assemble the dish. Place the beets on a serving platter and top them with crumbled goat cheese and balsamic reduction or glaze. You can also add some fresh thyme, salt, and pepper to taste.

If you want to make it into a salad, you can add arugula or spring mix, Granny Smith apple or pear slices, toasted walnuts, and shallots. For the dressing, a balsamic vinaigrette made with olive oil, balsamic vinegar, maple syrup, garlic, and mustard will complement the flavours perfectly.

This roasted beet dish is not only delicious but also visually appealing, making it an excellent choice for a dinner party or holiday meal. It can be served as a side with soup, pasta, risotto, pizza, or polenta, or enjoyed as a refreshing addition to a holiday spread.

Roasted beets with goat cheese and pistachios

A perfect vegetarian side dish for the holidays, this roasted beets with goat cheese and pistachios recipe is simple to make and can be prepared in advance. The sweetness of the beets is beautifully complemented by the sharp flavour of the goat cheese, while the pistachios add a crunchy texture.

Ingredients:

• 3 large beets or 5-6 small beets
• Olive oil, for drizzling
• 1 medium red onion, thinly sliced
• 1/3 cup pistachios, roasted
• 1-2 oz goat cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/2 tablespoon honey
• 1/2 teaspoon dijon mustard
• Black pepper, to taste

Method:

• Preheat your oven to 425 F degrees. Wash and scrub the beets, then trim the tops and bottoms. Cut each beet into 2 pieces.
• Place the beets on a baking sheet lined with parchment paper and drizzle with olive oil. Use your hands to coat the beets evenly.
• Sprinkle with salt and pepper, then place the beets on the baking tray with the cut side facing down. Bake for 25 to 30 minutes, or until tender.
• Once done, let the beets cool, then peel off the skin. You can use a peeler or simply peel the skin off with your hands.
• Chop the beets into small pieces (1/4 to 1/2 inch pieces).
• To make the red wine vinaigrette, combine olive oil, red wine vinegar, honey, dijon mustard, salt, and black pepper in a glass bowl or jar. Whisk until well combined.
• Thinly slice the red onion using a mandoline slicer or a knife. Transfer the sliced onion and roasted beets to a large bowl.
• Add the prepared vinaigrette to the bowl and mix well.
• Add the roasted pistachios to the bowl and mix again.
• To serve, transfer the mixture to a serving bowl or platter. Top with reserved pistachios and crumbled goat cheese.
• This dish can be served as an appetizer or a side. Enjoy!

Tips:

• The vinaigrette can be adjusted to your taste preferences. For a sweeter vinaigrette, add more honey, or for a sharper taste, add more dijon mustard.
• If you don't want to use beets, you can substitute them with butternut squash.
• Beets can be steamed or pressure-cooked, but roasting them in the oven brings out the most flavour.
• Feel free to adjust the amount of goat cheese to your taste. You can add as much or as little as you like.

Enjoy this delicious and colourful dish as a festive treat or any time of the year!

Roasted beets with goat cheese and pumpkin seeds

Ingredients:

• 3 large beets or 6 medium beets (around 560 grams)
• Olive oil to drizzle, around 1 tablespoon
• 1 medium red onion, sliced very thin (1/8 inch thick)
• 1/3 cup pistachios, roasted
• 1-2 oz goat cheese, crumbled (or adjust to taste)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/2 tablespoon honey
• 1/2 teaspoon dijon mustard
• Black pepper to taste
• 1/4 cup pumpkin seeds, roasted

Instructions:

• Preheat your oven to 425 F degrees. Wash, scrub, and cut the ends off the beets. Cut each beet into 2 pieces and place them on a baking sheet lined with parchment paper. Drizzle with olive oil.
• Use your hands to coat the beets with the olive oil. Sprinkle with salt and pepper, then place the beets cut-side down on the baking tray. Bake for 25 to 30 minutes, or until tender.
• Once done, let the beets cool, then peel off the skin. Chop the beets into small pieces (1/4 to 1/2 inch pieces).
• To make the red wine vinaigrette, combine 2 tablespoons of olive oil, 1/2 tablespoon of honey, 1 tablespoon of red wine vinegar, 1/2 to 1 teaspoon of dijon mustard, and salt and black pepper to taste in a glass bowl or jar. Whisk together until combined.
• Slice the red onion into very thin slices (1/8 inch) using a mandoline slicer or a knife. Transfer the sliced onions and roasted beets into a large bowl.
• Add the prepared red wine vinaigrette to the bowl and mix everything together using a spatula.
• Now, add the roasted pistachios (reserving 1 tablespoon for garnishing) and mix again.
• To serve, transfer the mixture to a serving bowl or platter. Top with the reserved pistachios and crumbled goat cheese. You can add as much goat cheese as you prefer.
• This dish can be served as an appetizer or a side. It can also be served as a salad by adding arugula or other greens.

Tips:

• The vinaigrette can be adjusted to your taste preferences. For a sweeter vinaigrette, add more honey, or for a more tangy vinaigrette, add more dijon mustard.
• If you don't want to use beets, you can substitute them with butternut squash.
• Beets can be steamed or pressure-cooked, but roasting in the oven brings out more flavor.
• Adjust the amount of goat cheese to your taste preference. You can add as much as you like!
• If you have a nut allergy, you can substitute the pistachios with pumpkin seeds.

Frequently asked questions