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Roasted Beets with Goat Cheese

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  • Makes: 4 servings
  • Prep: 30 mins
  • Bake: 1 hr 350°F

Roasted Beets with Goat Cheese



  1. Preheat oven to 350 degrees F. Cut off beet stems and roots; if desired, leave about 1/4 inch of the stems on the beets. Chop and reserve 1 cup beet stems. Peel beets.
  2. In a medium bowl, combine beets, chopped stems, olive oil, garlic, rosemary, thyme, salt, and pepper. Toss to coat evenly. Transfer beet mixture to the center of a 16-inch square piece of heavy foil. Bring up opposite edges of foil and make a double fold. Fold remaining edges together to enclose the beets, leaving space inside for steam to build.
  3. Roast, folded side up, about 1 hour or until beets are tender. Cool slightly. Unfold foil packet. Divide beet mixture and goat cheese among four to six appetizer plates. Drizzle with balsamic vinegar. Makes 4 to 6 servings.

Nutrition Facts (Roasted Beets with Goat Cheese)

    Per serving:
  • 245 kcal cal.,
  • 13 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 13 mg chol.,
  • 420 mg sodium,
  • 24 g carb.,
  • 6 g fiber,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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