📝 About This Recipe
This vibrant dish celebrates the earthy sweetness of garden-fresh beets by roasting them until tender and caramelized, a technique that intensifies their natural sugars. Contrasted against the tang of creamy, whipped goat cheese and the bright acidity of a honey-balsamic glaze, it offers a sophisticated balance of flavors and textures. Whether served as a centerpiece salad or an elegant side, its stunning colors and crunch make it a gluten-free showstopper for any table.
🥗 Ingredients
The Beets
- 3 large Red Beets (scrubbed, greens removed)
- 3 large Golden Beets (scrubbed, greens removed)
- 2 tablespoons Extra Virgin Olive Oil (for roasting)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Whipped Goat Cheese
- 4 ounces Goat Cheese (Chèvre) (softened at room temperature)
- 2 tablespoons Greek Yogurt (plain, full-fat)
- 1 teaspoon Lemon Zest (from about half a lemon)
- 1 teaspoon Honey (wildflower or clover)
Vinaigrette and Garnish
- 1/4 cup Balsamic Vinegar (high quality)
- 1 tablespoon Honey (for the glaze)
- 1/4 cup Pistachios (shelled and roughly chopped)
- 1/4 cup Fresh Mint Leaves (torn or chiffonade)
- 2 cups Arugula (for the base)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prepare two large pieces of aluminum foil to wrap the red and golden beets separately to prevent the colors from bleeding.
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2
Place the scrubbed red beets on one foil sheet and the golden beets on the other. Drizzle each set with 1 tablespoon of olive oil and a pinch of salt.
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3
Fold the foil tightly around the beets to create sealed packets. Place the packets on a baking sheet to catch any escaping juices.
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4
Roast the beets for 50-60 minutes. They are done when a paring knife slides into the center of the largest beet with no resistance.
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5
While the beets roast, prepare the whipped goat cheese. In a small bowl, whisk together the softened goat cheese, Greek yogurt, lemon zest, and 1 teaspoon of honey until light and airy.
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6
In a small saucepan over medium-low heat, combine the balsamic vinegar and the remaining 1 tablespoon of honey. Simmer for 5-8 minutes until reduced by half and syrupy. Set aside to cool.
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7
Toast the chopped pistachios in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly browned. Remove from heat immediately.
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8
Once the beets are finished, open the foil packets carefully to let the steam escape. Let them cool for 10 minutes until they are easy to handle.
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9
Using a paper towel, rub the skins off the warm beets; they should slip off easily. Cut the peeled beets into 1-inch wedges or rounds.
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10
To assemble, spread the whipped goat cheese onto the bottom of a large serving platter using the back of a spoon to create decorative swooshes.
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11
Lightly toss the arugula with a tiny drizzle of olive oil and a pinch of salt, then scatter it over the goat cheese.
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12
Arrange the red and golden beet wedges over the greens in an alternating pattern for a beautiful visual contrast.
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13
Drizzle the cooled balsamic reduction over the beets and garnish generously with toasted pistachios and fresh mint leaves.
💡 Chef's Tips
Always roast different colored beets in separate foil packets to keep the golden beets from turning pink. Peel the beets while they are still warm; the skins come off much easier than when they are cold. If you don't like goat cheese, substitute with whipped feta or a thick cashew cream for a dairy-free option. Wear gloves while peeling red beets if you want to avoid staining your hands bright pink. Use a high-quality balsamic vinegar; a cheaper one will be too acidic and won't thicken into a nice glaze.
🍽️ Serving Suggestions
Pair this dish with a crisp Sauvignon Blanc or a chilled Rosé to cut through the richness of the cheese. Serve alongside roasted chicken or grilled salmon for a complete, nutritious meal. Accompany with gluten-free crostini to scoop up the extra whipped goat cheese and glaze. Works beautifully as a starter for a multi-course dinner party, served at room temperature. Add a handful of pomegranate seeds for extra pops of color and sweetness during the winter months.