Roasted Beets with Whipped Goat Cheese
Ingredients
Scale
For the roasted beets:
- 2 large golden beets, peeled and chopped into 1/2-inch pieces
- 3 medium red beets, peeled and chopped into 1/2-inch pieces
- 3 tablespoons olive oil, divided
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper, divided
For the whipped goat cheese:
- 4 ounces goat cheese
- 1 ½ tablespoons olive oil
- ¼ teaspoon dried oregano
- Pinch of salt
To assemble:
- 2 tablespoons roughly chopped parsley
- 2 tablespoons roughly chopped dill
- ½ teaspoon dried oregano
- ⅛ teaspoon black pepper
- ¼ cup pepitas (shelled pumpkin seeds) or crushed walnuts
- ½ teaspoon orange zest
Instructions
Roast the beets:
- Preheat the oven to 425°F. Line two large baking sheets with parchment paper.
- Add golden beets to a large bowl with 1 ½ tablespoons olive oil, ¼ teaspoon salt and ⅛ teaspoon black pepper. Toss together and distribute on a parchment paper-lined baking sheet.
- In the same large bowl add the red beets with 1 ½ tablespoon olive oil, ¼ teaspoon salt and ⅛ teaspoon black pepper. Distribute onto the second baking sheet.
- Roast for about 40-45 minutes, until soft to fork.
Prep the whipped goat cheese:
- While the beets roast, make the whipped goat cheese. Add the goat cheese to a food processor with 1 ½ tablespoons olive oil and a pinch of salt. Blend until smooth. Transfer to a small bowl and mix in the dried oregano and a pinch of salt.
Assemble:
- When the beets are done, add them to a large bowl and toss with parsley, dill, ½ teaspoon dried oregano and ⅛ teaspoon black pepper.
- Spread the goat cheese on the side of a serving bowl and add the beets. Top with pumpkin seeds and orange zest. Enjoy!