Roasted Beets & Goat Cheese

Some nights my Husband and I just like to have a few appetizers. This little dish is a real winner for us and a frequent request. It is full of flavor and a perfect little dish for appetizer night. I really hope you take the time to try this one, it never disappoints. I even made this for a surprise birthday we threw for Linda last summer! Remember this Linda?  

Roasted Beets & Goat Cheese
3 medium to large beets
2/3 cup milk goat cheese
1 Tbs reduced balsamic vinegar

Preheat oven to 375°F. Cut bottoms and stalks completely off fresh beets and roast beets for one hour with skin on. Place in a bowl or container and cover for 30 minutes. Next peel skin off beets, (the skin should easily come off leaving just the beet). Preheat oven to 425 °F. Slice beets into thin rounds and place overlapping in two buttered ramekins. Cover with 1/3 cup of goat cheese in each of the ramekins. Next top with a layer of beets in same overlapping manner. Drizzle the top of each ramekin with 1/2 Tbs reduced balsamic vinegar and bake for 10 minutes. Turn on broiler and broil for 2 – 3 minutes more. Perfect with a salad, toast points or alone.



9 thoughts on “Roasted Beets & Goat Cheese

  1. Yes Heidi I remember!! You and Raf surprised me with family and some friends whom I hadn’t seen in a few years along with a delightful array of your fabulous cuisine…it was truly a special birthday!


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