Melting Beets Goat Cheese (Print-Friendly Format)
Roasted beets meet tangy goat cheese and fresh dill in this vibrant, easy vegetarian side for any meal.
# Ingredients You’ll Need:
→ Vegetables
01 -
1.1 kg medium-large beets, trimmed, peeled, sliced into 2.5 cm rounds
→ Oils and Vinegars
02 -
45 ml extra-virgin olive oil
03 -
30 ml balsamic vinegar
→ Herbs and Seasonings
04 -
2 tablespoons chopped fresh dill plus additional for garnish
05 -
0.25 teaspoon salt
06 -
0.25 teaspoon ground black pepper
→ Broth
07 -
120 ml low-sodium vegetable or chicken broth
→ Dairy
08 -
35 grams crumbled goat cheese
# How to Make It:
01 -
Preheat oven to 230°C. Line a 23 cm × 33 cm metal baking pan.
02 -
In a large bowl, combine sliced beets, olive oil, chopped dill, salt, and pepper. Toss until beets are evenly coated.
03 -
Arrange the beets in a single layer in the prepared baking pan. Roast, turning once halfway, until tender and golden on both sides, about 35 minutes.
04 -
In a measuring cup, mix broth with balsamic vinegar. Turn the beets again, then carefully pour the mixture into the pan.
05 -
Continue roasting until most of the liquid is absorbed and beets are very soft, approximately 20 minutes.
06 -
Sprinkle crumbled goat cheese over the hot beets and garnish with additional fresh dill before serving.
# Extra Tips:
01 -
Use a metal pan to avoid breakage at high temperatures; avoid using glass dishes.