Latex Free Classic Roasted Beets with Goat Cheese
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Learn more →Ingredients
4 servings
- 2 lbs medium beets (about 4–5 beets), scrubbed and trimmed
- 2 tbsp olive oil, divided
- ½ tsp kosher salt, divided
- ¼ tsp black pepper
For the dressing
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp dijon mustard
- 1 tbsp olive oil
For serving
- 4 oz goat cheese, crumbled
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 tbsp walnuts, roughly chopped (optional)
Can be omittedwalnuts
Instructions
- 1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp of the olive oil total, and season with 1/4 tsp of the salt. Wrap each beet tightly in its foil and arrange the packets on a baking sheet.
- 2
Roast the beets until a paring knife slides through the center with no resistance, 50–60 minutes depending on size. Remove from the oven and let the packets rest, still sealed, for 10 minutes.
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