Maple Roasted Beets with Goat Cheese and Walnuts

Maple Roasted Beets with Goat Cheese and Walnuts

You know, I don’t have alot of friends…. that is, who like beets!  But when I’ve served them up this Maple Roasted Beet dish, they go back for more. We all know balance plays a big part in planning a meal, and integrating root vegetables with your above ground edibles, as well as enjoying a variety of fresh color is all part of the balancing act.  Beets are plentiful right now.  They are showing up at my kitchen table,  juiced, roasted, and lightly cooked, cooled, and  then grated and placed on top of a vibrant green salad, sprinkled with roasted sunflower seeds.

today’s fresh pick

Remember all those legendary Russian centenarians? Beets, frequently consumed either pickled or in borscht, the traditional Russian soup, may be one reason behind their long and healthy lives. These colorful root vegetables contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer.

Whether beets are a new adventure to you, or you’re a veteran beet consumer …this recpe is a delicious change of pace to the usual “vegetable side dish”.

Maple Roasted Beets with Goat Cheese and Walnuts

5 medium sized beets cleaned and trimmed

2 Tablespoons olive oil

1 Tablespoon balsamic vinegar

1 Tablespoon real maple syrup

½ to ¾ teaspoon sea salt

Pepper

½ cup coarsely chopped walnuts

2 Tablespoons goat cheese

Directions:

Preheat oven to 425 degrees.

untrimmed beets

Dice the beets in ½ inch- ¾ inch cubes by cutting them in quarters lengthwise in ½ inch slabs.

diced raw beets: unpeeled

Stack the beet “slabs” flat side down and cut the length in quarters or thirds, depending on the size of the beet. Then dice across beet to create cubes ½ inch to ¾ inch in size.

more diced beets

Place in a large bowl.

Whisk together the olive oil, balsamic vinegar, maple syrup and salt and pepper until well emulsified.  Toss liquid ingredients with the beets and spread in a shallow roasting pan in a single layer.

Roast for 20 minutes, stirring 2- 3 times during cooking.  They will start to carmelize and become tender.

roasted and somewhat carmelized

While waiting for the beets, toast the walnuts. Preheat a skillet (I use my cast iron skillet) on a medium high flame.  Add the walnuts and stir every couple of minutes to toast evenly, until fragrant about 5- 8 minutes, depending on your heat. Remove from heat and let cool.

Transfer beets to a bowl and toss with toasted walnuts and flecks of goat cheese.  Serve warm or at room temperature.

looking good enough to eat!

Variation:  Try using half golden beets and half red beets.  Substitute white balsamic vinegar instead of red for the golden beets.  Roast them on the same pan, but separate them so the red beets don’t bleed into the gloden beets.  Serve side by side.

Also toss a few fresh basil leaves in when adding the goat cheese and walnuts.

So, what do you think of these beautiful beets? Serve them at your kitchen table and please share your comments.

From my table to yours,

Amy

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13 Comments on “Maple Roasted Beets with Goat Cheese and Walnuts”

  1. Hi Amy. When I was growing up my mom used to serve pickled beets, which I loved, But have never made them myself. I am going to try these for sure..love the photos included. Just one question…do you peel the beets before you chop them up?

    1. Hi Katie…so good to hear from you my friend! No, I don’t peel them and something I forgot to mention, if you have beet greens too- they are delicious sauteed until wilted, cover them and let them steam a bit until tender…probably about 10 minutes.

  2. hi amy!
    michael and i both love beets and when we got a bunch of beets in our recent csa basket, we decided to give this recipe a try. it was delicious! i loved the addition of goat cheese + walnuts.
    thanks for sharing 🙂
    lauren b.

  3. This looks divine. I have a fear of cooking beets, mostly because I’ve never done it and because they’re so garish looking. However, the yumminess is worth it. So glad I can do something with them without a pressure-cooker 🙂

    1. Hah! Garrish is an excellent word for beets, especially the bigger mis-shapen ones. Leave it to you to nail it in one word! I find myself going back for more of this garrish root when prepared like this 🙂

  4. Hello dear Amy!
    I am enjoying your blog and wanted to let you know! Tom has always liked beets, but I didn’t really care for them until we ate them like this! So good! I appreciate your great healthy ideas! So helpful! Sharon

  5. I made this yesterday…I used feta instead of goat cheese. We love beets and both Steve & I thought this was a great recipe. I served it alongside grilled salmon, very good. Appreciate your commitment to healthy eating, Amy. Thanks for sharing

    1. I have more friends who love beets than I thought! You should try the juiced beets and oranges recipe found in the Refreshing Summer Treats post. Thanks for stopping by Joni!

  6. Hi! I stumbled on your blog and recipe while trying to find a Thanksgiving beet recipe. We still have a mound of CSA beets to use up. We love goat cheese, so I’m pretty sure that this is the one I’m going to try. Do the beets need to be peeled before cubing?
    Your site looks awesome. I plan to follow along more often and see what other great things you have to share!

    Thanks & Happy Thanksgiving!

    ~alli
    http://www.biggreenparentingexperiment.com

    1. Hi Alli, thanks for your encouragement! I prefer to use whole foods whenever possible, so peeling the beets isn’t necessary in this recipe. Let me know how it turns out! Stop by again and a Happy Thanksgiving to you as well. ag

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