Goat Cheese And Beets: A Perfect Pairing

Beets and goat cheese are a match made in heaven. The earthy, tender beets are beautifully complemented by the creamy, tangy goat cheese. Roasting the beets brings out their natural sweetness and makes them a perfect partner for the funky, creamy goat cheese. The combination of these two ingredients creates a symphony of flavours that will leave you wanting more.

Whether served warm, at room temperature, or cold, this dish is a stunning and healthy side that will impress your guests. The vibrant colours of the beets and the white dots of goat cheese make for a visually appealing dish that is perfect for a dinner party or holiday meal.

So, the next time you're looking for a delicious and easy side dish, why not try roasting some beets and topping them with creamy goat cheese? It's a simple yet elegant dish that is sure to impress!

Roasted beets with goat cheese and walnuts

A vibrant, colourful, and healthy dish, roasted beets with goat cheese and walnuts is a delightful meal that can be served for breakfast, lunch, or dinner. The combination of earthy beets, creamy goat cheese, and crunchy walnuts creates a symphony of flavours and textures that will impress your taste buds. Here is a detailed recipe to guide you through the process of preparing this delectable dish.

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

Optional:

Toasted walnut bread for serving

Instructions:

• Preheat your oven to 275 degrees Fahrenheit (135 degrees Celsius). Spread the chopped walnuts on a baking sheet and place them in the oven. Toast the walnuts until they turn golden brown and fragrant, which should take around 45 minutes. Keep a close eye on them as they can burn quickly. Once done, set them aside and increase the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
• Place a piece of crinkled aluminium foil in an oven-safe dish or pie plate. This foil will act as a disposable rack for the beet.
• Put the beet on the foil and bake it in the preheated oven for about 45 minutes, or until it is just tender.
• Remove the beet from the oven, increase the temperature to 400 degrees Fahrenheit (205 degrees Celsius), and wrap the beet in aluminium foil. Let it cool for 15 to 30 minutes.
• Unwrap the beet and carefully peel it with a sharp paring knife. Cut the beet in half, and then slice each half into thick half-moons.
• Brush the bottom and sides of a baking dish with walnut oil. Arrange the beet slices in a single layer in the dish.
• Crumble the goat cheese over the beets, filling any empty spaces first and then sprinkling over the beets. Season the dish with salt and pepper according to your taste.
• Place the baking dish in the oven and bake until the beets are sizzling and the cheese is slightly browned at the edges, which should take about 15 minutes.
• Remove the dish from the oven and let it cool for about 10 minutes.
• Drizzle the vinegar over the beets and garnish with the beet greens, chives, and toasted walnuts. Serve warm and enjoy!

Tips and Variations:

• You can roast the beet a day in advance. Simply wrap it in foil and refrigerate it overnight before continuing with the rest of the recipe.
• For a beet salad, add fresh greens like arugula or spring mix, thinly sliced shallots, sliced apples, and balsamic vinaigrette.
• If you're short on time, you can use an Instant Pot or pressure cooker to cook the beets in about 30 minutes. However, oven-roasting brings out a sweeter, more developed flavour.

Goat cheese and balsamic reduction

The combination of goat cheese and balsamic reduction is a perfect partner for roasted beets. The balsamic reduction adds a fantastic pop of acidity and sweetness to the dish, while the goat cheese brings a creamy texture and a funky flavour.

Ingredients

• Fresh beets
• Olive oil
• Salt
• Pepper
• Thyme
• Balsamic reduction
• Goat cheese

Method

First, preheat your oven to 400°F. Trim the root end off the beets, peel them, and cut them into 1-inch chunks. Place the beets on a baking sheet, add olive oil, salt, pepper, and thyme, and toss to combine. Spread the beets out into a single layer and bake for around 45 minutes, until they are fork-tender.

Once the beets are cooked, allow them to cool slightly before transferring them to a serving platter. Top with crumbled goat cheese and balsamic reduction, and add a little more fresh thyme, salt, and pepper to taste. This dish can be served warm, at room temperature, or cold.

Variations

This dish can be adapted in several ways. For example, you could try using different types of beets, such as red, golden, or pink Chioggia beets. You could also add some crunch and sweetness with a Granny Smith apple or a ripe pear. Toasted walnuts will also add extra earthiness, richness, and crunch. For a sharp depth of flavour, add some thinly sliced shallots.

If you want to make this dish into more of a salad, simply add some fresh greens, such as arugula or spring mix, and perhaps some microgreens. You could also serve it with a balsamic vinaigrette made with olive oil, balsamic vinegar, maple syrup, garlic, and mustard.

Roasted beets with goat cheese and pistachios

Ingredients

• 3 large beets or 6 medium, around 560 grams
• Olive oil to drizzle, around 1 tablespoon
• 1 medium red onion, sliced very thin, into 1/8 inch thick slices
• 1/3 cup pistachios, roasted
• 1-2 oz goat cheese, crumbled, or adjust to taste

Red Wine Vinaigrette

• 2 tablespoons olive oil
• 1/2 tablespoon honey
• 1 tablespoon red wine vinegar
• 1/2 to 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Method

• Preheat your oven to 425 F degrees. Wash and scrub the beets, then trim the top and bottom and cut each beet into 2 pieces. Place them on a baking sheet lined with parchment paper and drizzle olive oil on top.
• Use your hands to coat the beets with the olive oil. Sprinkle some salt and pepper and place the beets on the baking tray with the cut side facing down and bake at 425 F degrees for 25 to 30 minutes or until you can insert a fork easily inside the beet. The time will vary depending on the size of the beets. Bigger beets will take more time.
• Once done, let them cool and then peel the skin off. You can use a peeler or the skin can also be easily peeled by hand.
• Once all the beets are peeled, chop them into small pieces (1/4 to 1/2 inch pieces). Set this aside.
• To make the red wine vinaigrette (you should do this while the beets are in the oven), take a glass bowl/jar and add 2 tablespoons of extra-virgin olive oil, 1/2 tablespoon of honey, 1 tablespoon of red wine vinegar, and 1/2 to 1 teaspoon of Dijon mustard. Add salt and black pepper to taste and then use a wire whisk to mix it all together.
• Slice a medium red onion into very thin slices (1/8 inch) using a mandoline slicer. You can also use a knife, but a mandoline slicer makes it much easier and ensures that all slices are equal. Transfer the sliced onions along with the roasted beets into a large bowl.
• Add the prepared red wine vinaigrette to the bowl and mix everything using a spatula. Now, add the roasted pistachios (reserve 1 tablespoon for garnishing later) and mix.
• To serve, transfer the mixture to your serving bowl/platter, top with reserved pistachios and crumbled goat cheese. You can add as much goat cheese as you prefer/like. Serve it as an appetizer or as a side.

Tips:

• This recipe can be adjusted to taste. For a sweeter vinaigrette, add more honey, or for a sharper dressing, add more Dijon mustard.
• If you don't want to use beets, butternut squash would also work well. You would roast it in the same way and follow the rest of the recipe.
• Beets can be steamed or pressure-cooked, but roasting in the oven really brings out the flavour.
• Adjust the amount of goat cheese to taste and preference. You can add as much as you like.
• If you have a nut allergy, you can substitute the pistachios with pumpkin seeds.

Roasted beet salad with goat cheese

A vibrant, colourful salad, this roasted beet and goat cheese recipe is a perfect side dish for a fall or winter meal. It is a delightful mix of textures and flavours, with the goat cheese's creamy texture and funky flavour pairing wonderfully with the sweet, earthy beets.

Ingredients:

• Beets (any variety—red, golden, or pink Chioggia beets—will work well)
• Soft goat cheese
• Toasted walnuts
• Fresh greens (arugula or spring mix)
• Granny Smith apple or ripe pear
• Thinly sliced shallot
• Olive oil
• Balsamic vinegar
• Maple syrup
• Garlic
• Mustard
• Flaky sea salt
• Freshly ground black pepper

Optional:

• Microgreens
• Feta cheese
• Lemon vinaigrette
• Red onions

Instructions:

First, preheat your oven to 400°F. Wrap each beet in a piece of aluminium foil and drizzle generously with olive oil, salt, and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes, depending on their size, until soft and fork-tender.

Once they are cool enough to handle, peel the skins. You can do this by holding them under running water and sliding the skins off with your hands. Let the beets cool and chill them in the fridge until ready to use.

To make the balsamic vinaigrette, whisk together olive oil, balsamic vinegar, a little maple syrup, garlic, and mustard.

Slice the beets into 1/4-inch-thick rounds. Assemble the salad with the greens, shallots, apples, beets, walnuts, cheese, and microgreens (if using). Drizzle with the balsamic vinaigrette. Season with flaky sea salt and pepper, and serve.

Tips:

You can roast the beets and make the dressing up to two days in advance and store them in the fridge. Just before serving, assemble the salad and drizzle on the dressing.

Beets with goat cheese and arugula

Beets and goat cheese are a match made in heaven, and adding arugula to the mix only elevates this delicious combination. Here's a recipe for a stunning and flavourful beet salad with goat cheese and arugula that will impress your guests or simply satisfy your taste buds.

Ingredients:

• 2 cups arugula or spring mix
• 2 medium-sized beets
• 2 ounces soft goat cheese
• 1/2 cup chopped walnuts
• 1/4 cup balsamic vinaigrette
• 1/2 Granny Smith apple, thinly sliced (or a ripe pear)
• 1/2 shallot, thinly sliced
• 2 teaspoons chopped fresh chives
• Flaky sea salt and freshly ground black pepper to taste

Optional:

• Microgreens
• Champagne vinegar
• Beet greens

Instructions:

• Preheat your oven to 400°F.
• Wash and scrub the beets, trim the ends, and cut each beet into two pieces.
• Place the beets on a baking sheet lined with parchment paper and drizzle with olive oil. Use your hands to ensure the beets are well-coated.
• Sprinkle the beets with salt and pepper, then place them in the oven, cut-side down, and roast for 25 to 45 minutes. The beets are ready when you can easily insert a fork into them.
• Once done, let the beets cool, then peel off the skin. You can use a peeler or simply rub off the skin with your fingers under cool running water.
• Slice the beets into 1/4-inch thick rounds.
• Assemble the salad by combining the arugula, sliced apples, shallots, walnuts, and cheese.
• Drizzle the balsamic vinaigrette over the salad and season with flaky sea salt and black pepper to taste.
• Top the salad with the roasted beet slices and sprinkle with chopped chives.
• For an extra touch of flavour and texture, add some microgreens.
• If desired, drizzle a small amount of champagne vinegar over the beets before serving.

This salad is a delightful mix of textures and flavours, with the earthy sweetness of beets complementing the creamy, tangy goat cheese and the peppery arugula. The walnuts add a satisfying crunch, while the balsamic vinaigrette ties everything together.

Feel free to get creative and adjust the recipe to your taste. You can use different types of beets, such as red, golden, or pink Chioggia beets, or even a mix of colours. If you're feeling adventurous, add some beet greens, which you can sauté or include raw in the salad. Enjoy this salad as a stunning side dish or a healthy main course.

Frequently asked questions