Sweet beets, tangy cheese, crunchy nuts, fresh herbs & balsamic glaze, a perfect balance of flavors and textures. You might think you don’t like beets, but fresh ones are so much different than those canned ones from your childhood. Roasting them caramelizes the outside and brings out the beets’ natural sugars (making them taste even sweeter). We urge you to give them a second (or first) try!
Roasted Beets with Rosemary & Goat Cheese
2 pounds beets, peeled and cut into wedges
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh rosemary
Kosher salt and freshly ground black pepper
4-ounce goat cheese log, crumbled
¼ cup pecans, toasted and chopped
Optional: 1 cup arugula (adds a peppery flavor and makes a much prettier presentation)
1. Preheat the oven to 400 degrees F.
2. Prepare a baking sheet with foil or parchment paper.
3. Place beets in a bowl, add olive oil, rosemary and a bout a ½ teaspoon of salt and ¼ teaspoon of pepper. Pour beets onto the baking sheet and spread evenly.
4. Roast until the beets are tender, 30 to 35 minutes.
5. Allow to cool slightly. Place beets on a platter (or if you are using them, on top of a bed of arugula) and sprinkle with the crumbled goat cheese and pecans. Drizzle balsamic glaze* over the beets and goat cheese. Sprinkle with pecans.
*Alternatively, you may sprinkle with balsamic vinegar, but if you can find a glaze at the store, it is highly recommended— great for tomatoes and mozzarella, too.