Roasted Beets with Goat Cheese and Balsamic Glaze

Prep Time: 35 minutes | Cook Time: 35 minutes | Total Time: 1 hour, 10 minutes | Serves: 4

This is a “hands on” recipe. While the beets are hanging out in the oven, you’ll be making a delicious balsamic glaze to drizzle over the finished dish, and also sauteing your veggies until they are fragrant and tender.

The goat cheese brings an added flavor of its own. It has about the same consistency as cream cheese. It tastes tangy, earthy, creamy, and some may even say “gamey.” I used plain goat cheese for my photos, but flavored would work in this recipe. Goat cheese rolled in herbs, or infused with a fruit like blueberries would be really delicious!

I purchased my beets from my local farmers’ market in Oak Ridge, TN. I bought red and golden beets for a colorful presentation, but they do have some subtle taste differences. I read varying descriptions on which beet is sweeter. Go figure. Small and medium beets tend to have a sweeter flavor. Both are delicious and good for you. I liked the aesthetics, but you can purchase a single color.

If you’re able to find freshly-harvested beets with healthy-looking greens and stalks, be sure to sauté the greens and tender stalks for a super-healthy side dish. Honestly, I sauté them before diving into the actual beets recipe and snack on the warm greens while I work on the recipe. Check out the recipe for Beet Greens.

Using disposable gloves are helpful in keeping your hands free from the bleeding beets. I keep a box of gloves in my kitchen for ingredients like this, or for cutting into hot chiles. They’re fairly inexpensive at hardware stores. Super-handy!

The combination of leeks, shallots, and garlic as a bed of flavor under the beets is delicious. Don’t discard the thick green stalks of the leeks, unless you’d rather put them into your compost. Wash them and bag them for homemade stock later! Cut them into smaller pieces to fit into a baggie if necessary.

Leeks are grown in sandy soil, so they must be washed prior to cooking. Here’s an easy way to do this: Fill a medium bowl ¾ full of water. Set aside. Cut the leeks where the dark leaves begin. (See above paragraph for stalk uses.) Slice the leeks in half longways. Place them flat-side down on a cutting board. Slice into ½” to 1” slices. As you add the slices to the water, separate the layers with your fingers, rubbing them in the water. The dirt will fall to the bottom. Use a spider strainer or large slotted spoon to remove them. Dry them off on clean paper towels or a clean dish towel to remove excess moisture. This step can be skipped if you are adding the leeks to liquid, such as stock or a sauce.

I highly suggest the Elderberry Dark Balsamic Vinegar by Abingdon Olive Oil Company. To me, it has notes of prunes, which is so delicious for the glaze in this recipe. An added bay leaf adds even more depth of flavor to the glaze! Just so good! Use a traditional, aged balsamic in place of if necessary. It will still impart a nice flavor.

You may make the Balsamic Glaze for up to 2 weeks and keep it well-covered in the refrigerator. Either allow it to come to room temperature or pop in the microwave for 15 to 20 seconds to soften before using.

This dish is best served immediately, while still warm. Serve it as an appetizer or healthy main dish!

Enjoy!