Recipe Library
Melting Beets with Goat Cheese
Thick beet slices roast until caramelized and tender, soaking up olive oil and dill, then finish in a glossy bath of broth and balsamic that clings to every slice. Tangy goat cheese melts over the warm beets, balancing their deep sweetness with bright creaminess.
- Total
- 1 hr 10 min
- Prep
- 15 min
- Cook
- 55 min
- Serves
- 6
Nutrition per Serving
- Calories
- 165
- Protein
- 4g
- Carbs
- 20g
- Fat
- 9g
- Fiber
- 6g
- Sugar
- 14g
- Sodium
- 287mg
Ingredients
- 2 1/2 lb medium-large beets, trimmed, peeled and cut across into 1-inch slices
- 3 tbsp extra-virgin olive oil
- 2 tbsp chopped fresh dill plus more, for garnish
- 1/4 tsp salt
- 1/4 tsp ground pepper
- .5 cup low-sodium vegetable or chicken broth
- 2 tbsp balsamic vinegar
- 1/3 cup crumbled goat cheese
Instructions
- Preheat oven to 450°F.
- Toss beets, oil, dill, salt and pepper together in a large bowl. Arrange the beets in a single layer in a 9-by-13-inch metal baking pan. (Do not use a glass dish, which could shatter.) Roast, turning once, until tender and browned on both sides, about 35 minutes.
- Turn the beets again. Stir broth and vinegar together in a measuring cup; carefully pour into the pan. Continue roasting until the liquid is mostly absorbed and the beets are very soft, about 20 minutes more. Sprinkle with goat cheese and garnish with more dill, if desired.