1hr 13min prep: 7min cook: 1hr 6min
Once you’ve had a properly roasted beet, you’ll love them unconditionally. This is a basic recipe that will show you how to add beets to any meal.Notes:
- You don’t have to use different-colored beets, but they look beautiful. If you use two colors, bake them in separate dishes.
Wear gloves to prevent staining hands.
- Gold Beet, Medium — 2
- Red Beet, Medium — 2
Cheese & Lunchmeat
- Goat Cheese — 2 Tablespoons
Dry Goods & Packaged Goods
- Pine Nuts — 1⁄4 Cup
Spice & Baking
- Black Pepper
- Kosher Salt
Condiments, Oils & Dressings
- Extra Virgin Olive Oil — 2 Tablespoons
- White Balsamic Vinegar — 2 Tablespoons
- Aluminum Foil
- Paper Towels
- Plastic Gloves
- Stove Top
- Baking Dish, 8″x8″ — 2
- Chef’s Knife
- Cutting Board
- Measuring Spoons
- Mixing Bowl, Large
- Saute Pan, Small (8″-9″)
- If you purchased beets with the greens attached, cut the stems off just above the root of the beet and discard.
- Wash beets under cold water to remove any dirt. Peel the beets, then cut off both ends and discard. Cut the beets into 1 inch cubes or wedges and place in a baking dish. (If baking different-colored beets, use two separate dishes.) Wear gloves to prevent staining your hands.
- Drizzle the beets with olive oil and season with salt and pepper. Toss to coat evenly.
- Preheat the oven to 400 degrees.
- Add warm water to the baking dish(es) to come up about 1/4 inch high. Cover tightly with foil.
- Place beets in the preheated oven. Bake until they are tender and pierce easily with a fork, about 30-40 minutes depending on the size. Check them after [25 minutes].
- Heat a small saute pan over medium heat.
- Once pan is warm, add the pine nuts and toast until golden brown, about 5-7 minutes. Keep a close watch and shake pan often to prevent burning.
- Place the beets in a large mixing bowl or serving bowl. Drizzle with white balsamic vinegar, and season with salt and pepper to taste. Toss to combine.
- Top the beets with crumbled goat cheese and pine nuts.
- Transfer the roasted beets with goat cheese and pine nuts to a serving bowl or dinner plates. Ready to eat!