Although it takes a little longer than other versions, it’s worth it! Both visually attractive and rather filling. Avoid the impulse to stir excessively before presenting. The cheese looks especially stunning when it is kept as white as possible.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 medium beets, peeled and cut into 1-inch pieces
- ¼ cup extra-virgin olive oil, plus more for drizzling
- sea salt to taste
- ½ medium lemon
- ½ cup chopped green onion, green parts only
- 6 ounces goat cheese, crumbled
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Toss chopped beets with olive oil and sprinkle with salt. Spread out in a single layer in a baking dish and squeeze lemon half over top. Cover baking dish tightly with aluminum foil.
- Bake in the preheated oven until beets are tender, about 1 hour. Remove and allow to cool to room temperature, about 10 minutes.
- Combine cooled beets and green onion in a bowl; toss to combine. Scatter crumbled goat cheese on top. Drizzle with olive oil and season with more sea salt, if necessary.
Nutrition Facts
| Calories | 323 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 11 g |
| Sodium | 285 mg |
| Sugars | 7 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! Used beef stock instead of water. Made in dutch oven, over wood fire in fire pit. Very flavorful, and tender.
This is more work than other versions, but it’s quite tasty. I prefer baking beets and THEN peeling them (it’s much easier and the peel slips right off), however I did want to follow the recipe as written. I’d probably cut back on the green onion next time, personal preference. I used a maple-bourbon goat cheese and it was delicious.