beets

Oven roasted Beets with Goat Cheese and balsamic vinegar recipe

A quintessential Thanksgiving recipe that uses beets, herbs and good olive oil. The recipe is incredibly easy, nutritious, and the aroma is outrageous. Enjoy!

  • 6 beets
  • 3 Tbs olive oil
  • 1 pinch fresh rosemary
  • 1 pinch thyme
  • 2 small cloves of garlic
  • salt and pepper to taste
  • Goat cheese

Preheat oven to 350. Clean the dirt from the beets. The skin will come off after they’re cooked, so the beets don’t need to be scrubbed. Trim beets at both ends. Place foil on a cookie sheet or pan, then place beets on top of the foil, along with the garlic. Drizzle with olive oil and sprinkle on the rosemary, thyme, whole cloves of garlic, salt and pepper. Make sure that the beets get coated with the oil and spices. Add 1 cup of water to the cooking pan before covering tightly with foil. If you want, you can also cover the pan with parchment and then foil.

Roast in oven for 45 minutes, or until beets are tender with a fork. You may need to cook larger beets for longer. The beets will come out nice and steamy and tender.  Any leftover cooking liquid can be cooled and drizzled over the finished plate. Once the roasted beets are cooled enough to touch, gently squeeze the beet to break open the skin, and peel it off. Slice and add a few tablespoons of goat cheese. You can serve the roasted beets with drizzled balsamic vinegar over salad or just with some good bread. Tip: for an extra delicious zip, reduce the balsamic vinegar and simply drizzle the reduced vinegar on top of the beets. YUM!