📝 About This Recipe
This dish transforms humble, earthy root vegetables into a vibrant masterpiece that balances the deep caramelization of slow-roasted beets with the tangy, velvety brightness of whipped chèvre. A drizzle of honey-balsamic glaze and a crunch of toasted pistachios elevate the textures, making it a sophisticated addition to any dinner table. It is a celebration of rustic French country flavors refined for the modern palate, offering a perfect harmony of sweet, salty, and acidic notes.
🥗 Ingredients
The Beets
- 2 pounds Mixed Beets (a mix of red and golden beets, scrubbed clean with stems removed)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Kosher Salt (plus more to taste)
- 4 pieces Fresh Thyme Sprigs (whole)
- 1/2 teaspoon Black Pepper (freshly cracked)
Whipped Goat Cheese Base
- 4 ounces Goat Cheese (Chèvre) (room temperature for easy blending)
- 2 tablespoons Greek Yogurt or Crème Fraîche (plain, full-fat)
- 1 teaspoon Lemon Zest (from about half a lemon)
- 1 teaspoon Honey (wildflower or clover)
Vinaigrette and Garnish
- 2 tablespoons Balsamic Glaze (store-bought or homemade reduction)
- 1/4 cup Roasted Pistachios (unsalted, roughly chopped)
- 1/4 cup Fresh Mint Leaves (torn or chiffonade)
- 1 cup Arugula (baby leaves for a peppery bite)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven for even heat distribution.
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2
Prepare the beets by scrubbing them under cold water. Leave the skins on and about an inch of the root intact to prevent the juices from bleeding out during roasting.
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3
Place the beets on a large piece of heavy-duty aluminum foil. Drizzle with 2 tablespoons of olive oil and sprinkle with kosher salt, pepper, and the fresh thyme sprigs.
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4
Fold the foil up and over the beets, crimping the edges tightly to create a sealed pouch. This allows the beets to steam and roast simultaneously.
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5
Place the foil pouch on a baking sheet and roast for 50-60 minutes. They are done when a paring knife slides into the largest beet with no resistance.
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6
While the beets roast, make the whipped goat cheese. In a small food processor or bowl, combine the goat cheese, Greek yogurt, lemon zest, and honey. Blend until silky smooth.
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7
Once the beets are finished, open the foil pouch carefully (watch out for steam!) and let them cool for 10-15 minutes until they are safe to handle.
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8
Using a paper towel or your fingers, gently rub the skins off the beets. They should slip right off. If using red and golden beets, peel the golden ones first to avoid staining them red.
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9
Slice the peeled beets into 1/2-inch thick wedges or rounds, depending on your visual preference.
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10
To assemble, spread the whipped goat cheese in a decorative swoosh across a large serving platter or divide among individual plates.
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11
Layer the baby arugula over the cheese, then arrange the beet slices over the greens in an alternating color pattern.
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12
Drizzle the balsamic glaze over the beets and sprinkle generously with the chopped pistachios and torn mint leaves.
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13
Finish with a final sprinkle of flaky sea salt and a light crack of black pepper. Serve immediately while the beets are still slightly warm.
💡 Chef's Tips
Wear disposable gloves when peeling red beets to prevent staining your hands. If you don't have balsamic glaze, simmer 1/2 cup of balsamic vinegar with 1 tablespoon of sugar until reduced by half. For extra flavor, toast the pistachios in a dry pan for 2-3 minutes until fragrant before chopping. Ensure the goat cheese is truly at room temperature; otherwise, the whipped base will be lumpy rather than smooth. If the beets are very large, cut them in half before roasting to reduce the cooking time to about 40 minutes.
🍽️ Serving Suggestions
Pair with a crisp Sauvignon Blanc or a dry Rosé to cut through the creaminess of the goat cheese. Serve as a side to roasted lamb chops or a simple pan-seared chicken breast. Accompany with warm crusty sourdough bread to swipe up the leftover whipped cheese. For a vegetarian feast, serve alongside a wild rice pilaf and roasted heirloom carrots.