Beet salad with goat cheese
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Roasted Beets with Goat Cheese

A delightful recipe for beets inspired by Marcella Hazan.  Cook the beets properly and served on beet leaves with some goat cheese and oil and vinegar. 
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Vegetables
Cuisine: Italian
Servings: 4 servings
Author: Sheila May

Ingredients

  • 1 bunch of small beets about 4-6 depending on size
  • 2 oz fresh goat cheese crumbled
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon white balsamic vinegar
  • Handful of mint chopped
  • Flaky sea salt to taste

Instructions

  • Preheat oven to 400F
  • Wrap beets individually and tightly in tin foil and place on rack in oven
  • Cook for one hour to an hour and a half (should be tender but firm)
  • Allow beets to cool and rub-off skin with paper towels to avoid staining handsĀ 
  • Cut beets into cubes or match-sticksĀ 
  • Drizzle with olive oil and balsamic vinegar
  • Sprinkle with goat cheese, mint and salt

Notes

Beet leaves are slightly acidic and can be used in other vegetable preparations