Roasted Beet and Goat Cheese Appetizer
Earthy roasted beets paired with creamy goat cheese, walnuts, and a balsamic glaze. A classic French-inspired appetizer that's elegant and simple.
- Total time
- 45 min
- Servings
- 4
- Calories
- 185
- Protein
- 7g
Ingredients
- 1 lb fresh beets (red or golden)
- 2 tbsp extra-virgin olive oil
- 2 sprigs fresh thyme
- ½ tsp sea salt
- ¼ tsp black pepper
- 4 oz goat cheese
- ¼ cup walnuts
- 1 tbsp balsamic vinegar
- ½ tsp honey
Instructions
- 1
Preheat your oven to 400°F (200°C). Scrub the beets under cool running water to remove any dirt, then trim the stems and roots, leaving about 1 inch of stem attached. Pat dry with paper towels.
- 2
Toss the beets with 1 tablespoon of olive oil, sea salt, and black pepper. Scatter fresh thyme sprigs over the beets and place them on a baking sheet. Roast for 30-35 minutes, until a knife pierces the center easily and the skin is wrinkled.
- 3
While beets roast, lightly toast the walnuts in a small dry skillet over medium heat, stirring frequently for 3-4 minutes until fragrant and light golden. Transfer to a plate to cool, then roughly chop.
- 4
Once beets are tender and cool enough to handle, rub away the skin with a clean kitchen towel—it should slip off easily. Cut beets into wedges or rounds about 0.5 inches thick.
- 5
Whisk together balsamic vinegar, honey, and the remaining 1 tablespoon of olive oil in a small bowl. Arrange warm beets on a platter, top each piece with a small dollop of goat cheese, and sprinkle with toasted walnuts.
- 6
Drizzle the balsamic vinaigrette over the assembled appetizers just before serving. Serve at room temperature or slightly warm for the best flavor.
Tools you’ll need
- Baking sheet
- Small skillet
- Small mixing bowl
- Whisk
- Serving platter
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