Looking for a tasty little make-ahead appetizer or side dish that’s sure to impress? Served Roasted Beets with Whipped Goat Cheese!
If you’ve never roasted beets before, don’t fret. It’s so easy! You can easily roast them the night before serving or even several days before serving so that they’re ready to go when you want to serve.
I finished this easy dish with pistachios, orange zest, and a squeeze of orange. Other delicious variations would be dill or chives, a splash of champagne vinaigrette, or event some toasted pecans instead of pistachios.
This recipe is as pretty as it is delicious, and so good for you! I served these with my Pear Pomegranate Salad for a fabulous garden lunch.
Roasted Beets with Whipped Goat Cheese
3 beets
4 oz goat cheese, room temperature
1.5 Tbsp milk
2 Tbsp pistachios, finely chopped
Orange zest, orange wedge
Extra virgin olive oil
Sea salt, black pepper
- Roast the beets: Preheat oven to 375 degrees Fahrenheit. Cut the tops off of beets, rinse, and dry. Wrap the clean beets in one large foil packet, crimping the edges. Place the foil packet on a baking tray and bake for 40-50 minutes or until a knife inserted in the center pierces the beets easily. Unwrap and set aside until cool enough to handle, then pinch off the skins. Chill in the fridge.
- Whip goat cheese with milk until creamy and spread onto a serving plate.
- Cube the beets and place on top of whipped goat cheese, then sprinkle with chopped pistachios. Zest a bit of orange on top and squeeze with a bit of orange and finish with a drizzle of extra virgin olive oil. Serve immediately.
Watch me make it:
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