Roasted Beets with Basil & Goat Cheese

This is my go-to winter gathering side dish. Double or triple the recipe to make the dish for larger parties. Guests will love it because it is both sweet and savory. Watch it disappear at your next party.
Photography By Brent Harrewyn | January 25, 2016


Serves 4

Preheat oven to 400°.

Remove tops of beets. Rinse and tear greens into small pieces, set aside.

Peel and chop beets into 1-inch cubes, then place in a single layer in an 8- by 8-inch baking dish lined with parchment paper and place in oven for 40 to 45 minutes or until fork tender.

During last 5 minutes of baking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add shallots and sauté for 1 to 2 minutes until translucent. Add beet greens and continue to sauté for an additional 2 minutes until greens have wilted.

Remove beets from oven and add to beet green mixture. Sauté for 1 more minute to combine, then remove from heat. Place sauté mixture in a bowl and mix in basil, goat cheese and salt and pepper to taste.



  • 3 medium red beets with tops
  • 2 tablespoons + 1 teaspoon extra-virgin olive oil
  • 2 shallots, peeled and chopped
  • 2 tablespoons fresh chopped basil
  • 1 ounce goat cheese, crumbled
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
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