Roasted Beets with Goat Cheese and Balsamic Glaze
Roasted Beets over a bed sautéed leeks and shallots, topped with crumbled goat cheese toasted almonds, and a delicious balsamic glaze.
Ingredients
- 2 bunches beets
- 4 teaspoons extra-virgin olive oil, divided, I prefer Abingdon Olive Oil Company
- Sea salt, to taste
- Freshly-cracked black pepper, to taste
- 4 leeks, white parts, 1/2" slices, approx. 4 cups
- 1 shallot, diced, approx. 1/2 cup
- 4 ounces goat cheese crumbled, see Notes
- 1/4 cup almond slices, toasted
- 2 tablespoons Italian parsley, chopped
Balsamic Glaze:
- 1/2 cup balsamic vinegar, Elderberry Dark Balsamic Vinegar by Abingdon Olive Oil Co.
- 1 tablespoon honey
- 1 dried bay leaf
- 1/8 teaspoon ground white pepper
- Sea salt, to taste (probably not needed)
Instructions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper for easy cleanup. Set the baking sheet aside.
- Trim the greens from the beets, about 1” from the beet root. See Beet Greens for a simple, super-healthy dish.
- Scrub the beets well and peel them with a vegetable peeler. (Disposable gloves are really nice to have on hand for handling ingredients that bleed/stain, and for hot peppers to guard your fingers.)
- Slice the beets into ¼” thick slices and place them in a medium bowl (or zip-top bag). If you are using two different colors of beets, handle them separately for the recipe. They will bleed onto each other if tossed and cooked together.
- Drizzle 2 teaspoons of the oil over the beets and season with salt and pepper, to taste. Toss to coat.
- Lay the beets onto the baking sheet in an even layer; sides can be touching.
- Roast in the preheated oven for 30 to 40 minutes, or until the beets are fork tender.
- While the beets are roasting, make the glaze. (The glaze can be made up to 2 weeks beforehand and kept in an airtight container in the refrigerator).
- In a small saucepan or saucier over medium heat, bring the balsamic vinegar, honey, bay leaf, salt and pepper as desired, to a gentle boil. Simmer until the glaze has reduced by a quarter; you’re not reducing half of the vinegar, just enough to thicken, coating the back of a spoon, similar to the consistency of maple syrup. This will take approximately 10 to 15 minutes. Stir often to check the consistency.
- The glaze will be finished before the beets are done cooking. Remove the glaze from the heat and allow it to sit until ready to use. Remove and discard the bay leaf before using.
- After you make the glaze, heat the remaining 2 teaspoons of oil in a medium skillet over medium heat.
- Add the leeks and shallots, a pinch of salt and pepper, and stir to coat the veggies. Stir often until the leeks are softened. If they begin to brown, turn the heat down to medium-low.
- Add the garlic and stir for 20 seconds. Remove the pan from the burner while the beets finish cooking.
- To serve, spread the leek mixture onto a serving platter. Top with the beet slices, crumbled goat cheese, almonds, balsamic glaze, and parsley.
- Serve immediately.
Notes
You could use plain or a flavored goat cheese, as long as the flavor complements the dish.
Nutrition Facts
Roasted Beets with Goat Cheese and Balsamic Glaze
Amount per Serving
Calories
270.25
% Daily Value*
Fat
13.85
g
21
%
Saturated Fat
5.06
g
32
%
Polyunsaturated Fat
1.48
g
Monounsaturated Fat
6.61
g
Cholesterol
13.04
mg
4
%
Sodium
325.29
mg
14
%
Potassium
572.72
mg
16
%
Carbohydrates
28.82
g
10
%
Fiber
5.07
g
21
%
Sugar
18.01
g
20
%
Protein
9.39
g
19
%
Vitamin A
360.6
IU
7
%
Vitamin C
14.7
mg
18
%
Calcium
114.86
mg
11
%
Iron
3.1
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!