A Recipe for Salt-Roasted Beets With Whipped Goat Cheese & Pistachio Vinaigrette : Beet Recipes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 375°F.

Scrub the beets clean and place about 1/4 inch of kosher salt in a bread pan.

Place the beets on top of the salt in the pan and cover with aluminum foil.

Roast the beets in the oven for about 30 to 60 minutes, checking for tenderness with a fork.

Once tender, remove the beets from the oven and let them cool slightly.

Use two paper towels to peel the skins off the beets, noting it can get messy.

To make the vinaigrette, combine 2 teaspoons of red wine vinegar with a pinch of salt and pepper in a bowl.

Whisk in 2 to 3 tablespoons of olive oil until the mixture emulsifies.

Add chopped parsley to the vinaigrette and mix well.

Slice the roasted beets and arrange them on a plate.

Dollop or pipe the whipped goat cheese onto the beets and sprinkle with chopped pistachios and additional vinaigrette.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens