Megan’s Beets With Goat Cheese
- 15m Prep Time
- 55m Cook Time
- 1h 10mReady In
4 servings This dish has been known to convert beet-haters. If your kitchen has poor ventilation, you may warm ¼ cup store-bought balsamic glaze over low heat rather than making your own.
Ingredients
- 1½ pounds red or golden beets, peeled and cut into ½-inch wedges
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup balsamic vinegar
- ¼ cup maple syrup
- ½ cup crumbled fresh goat cheese (2 ounces)
- 1 (¼ cup toasted chopped walnuts or pistachios, or Dukkah) (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1½ pounds red or golden beets, peeled and cut into ½-inch wedges
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup balsamic vinegar
- ¼ cup maple syrup
- ½ cup crumbled fresh goat cheese (2 ounces)
- 1 (¼ cup toasted chopped walnuts or pistachios, or Dukkah)
Let's Cook
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Step 1.
Preheat the oven to 425°F. Toss together in a 13 × 9-inch baking dish: 1½ pounds red or golden beets, peeled and cut into ½-inch wedges; 2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon black pepper
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Step 2.
Arrange the beets in a single layer and add ¼ cup water. Cover tightly with foil and bake until the beets are tender, about 30 minutes. Remove the foil and continue to bake until the water has evaporated and the beets are slightly caramelized, about 15 minutes more. While the beets cook, combine in a medium saucepan: ½ cup balsamic vinegar; ¼ cup maple syrup
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Step 3.
Turn on an exhaust fan or open a window. Bring the mixture to a boil and simmer, stirring, until reduced and syrupy, about 10 minutes. When the beets are done, drizzle them with the balsamic glaze and sprinkle with: ½ cup crumbled fresh goat cheese (2 ounces); (¼ cup toasted chopped walnuts or pistachios, or Dukkah)