Best Beet Recipe

I absolutely adore this roasted beet salad because it combines the earthy sweetness of beets with the tangy bite of balsamic and goat cheese, creating a flavor party in every bite. Plus, the textural contrast of creamy cheese and crunchy walnuts makes it not just a treat for my taste buds but a wholesome, feel-good meal that’s both Instagram-worthy and satisfying!

Beets are full of earthy flavor and enjoy a vibrant color that make them fit companions to this recipe. My love for beets shines in this dish; I’ve paired them with some unusually delightful accompaniments that you’re likely to enjoy as much as I do.

Olive oil and balsamic vinegar bring the beets’ sweetness forward, while honey makes a rare and lovely appearance in my cooking (shhh, don’t tell the nutrition police). Goat cheese and a touch of the rarest ingredient in my kitchen—walnuts—give this dish a flavor complexity that seems effortless.

Ingredients

Beets:
High in fiber, folate, and antioxidants; inherently sugary.

Olive Oil:
Fat that is healthy for the heart; improves hair and skin.

Balsamic Vinegar:
Contributes a sharp, intense taste and a touch of sweetness.

Honey:
Sweetener derived from nature; is rich in antioxidants.

Thyme:
Aromatic herb possessing antiseptic qualities.

Goat Cheese:
Tangy and smooth; high in protein and calcium.

Walnuts:
Deliver proteins, healthful lipids, and benefits for the brain.

Ingredient Quantities

• 4 medium-sized beets, scrubbed and trimmed
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh thyme leaves
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts, toasted

Instructions

1. Set your oven to 400°F (200°C) to warm up.

2. Individually wrap each beet in aluminum foil, making sure to completely encase them.

3. Set the bundled beets onto a baking sheet and allow them to roast in the oven for approximately 50-60 minutes; you may check them for doneness by probing them with a fork and noting that if they offer little to no resistance, they’re done.

4. Let the beets cool a bit; then, unwrap and peel them. The skin should come off easily.

5. Cut the peeled beets into wedges or pieces that are easy to eat, according to your preference.

6. In a small bowl, together whisk the olive oil, balsamic vinegar, honey, salt, and black pepper to make a dressing.

7. In a large mixing bowl, place the beet slices and pour over the dressing. Toss gently to coat.

8. Move the beets that have already been dressed to a serving platter.

9. Scatter the beetroot about with freshly picked leaves of thyme.

10. Before serving, add crumbled goat cheese and toasted walnuts as a garnish.

Equipment Needed

1. Oven
2. Aluminum foil
3. Baking sheet
4. Fork
5. Small bowl
6. Whisk
7. Large mixing bowl
8. Knife
9. Cutting board
10. Serving platter

FAQ

• Can I use canned beets instead of fresh ones?Certainly, you can use canned beets, but fresh beets provide a much better flavor and texture. If using canned, be sure to rinse and drain them very well.
• How do I toast walnuts?To toast walnuts, put them in a skillet that is dry and cook over medium heat, stirring almost constantly. It takes 3 to 5 minutes for the nuts to turn golden and become fragrant.
• Is there a vegan substitute for goat cheese?A plant-based cheese or the omission of goat cheese entirely can substitute to create a vegan version.
• Can I use dried thyme instead of fresh thyme?Certainly! Dried thyme can be used as a substitute for fresh thyme. Use about 1 teaspoon of dried thyme in place of fresh thyme leaves.
• How should I store the leftovers?Refrigerate any leftover food in an airtight container for up to 3 days.
• What is the best way to cook the beets?Place the beets in the oven at 400°F (200°C). Roast them for about 45-60 minutes, or until tender. After pulling them from the oven and allowing them to cool, peel and cut the beets. Then, add the remaining ingredients.
• Can I prepare this dish in advance?You can indeed roast the beets a day ahead and place them into cold storage in the refrigerator. Before serving, for the best flavor, you should assemble the salad.

Substitutions and Variations

Olive oil: Replace with either avocado oil or grapeseed oil.
Substitute red wine vinegar or apple cider vinegar for balsamic vinegar.
Maple syrup or agave nectar can be used as substitutes for honey.
Fresh thyme leaves: If unavailable, substitute with fresh rosemary or oregano.
Cheese made from goat’s milk: Substitute with feta cheese or ricotta cheese.

Pro Tips

1. Roasting the Beets If you’re looking to enhance the earthy flavor of the beets, consider roasting them with a sprig of thyme or a couple of garlic cloves enclosed in the foil. This infuses the beets with additional aroma and complexity.

2. Peeling Beets Easily To make the peeling process even easier and less messy, use paper towels. The beet skins should slip off more readily after roasting, and the paper towels can help prevent staining your hands.

3. Dressing Adjustment After tossing the beets with the dressing, let them sit for a few minutes to soak up the flavors. Additionally, adjust the honey and vinegar levels according to your taste preference if you find it too tangy or too sweet.

4. Goat Cheese Variation For a different flavor profile, consider using a goat cheese with added herbs or spices, or try substituting with feta cheese for a sharper taste.

5. Walnut Enhancement Enhance the flavor of the walnuts by adding a pinch of salt and a small amount of honey to them when toasting. This slight seasoning heightens the savory-sweet contrast when paired with the beets and cheese.