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RECIPESide Dish Recipes

Balsamic Roasted Beetroot and Goat Cheese

45 minutes. Cook
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Beets, one of nature’s jewels, have been adored by culinary enthusiasts for centuries. Their earthy sweetness and vibrant color have made them a staple in various cuisines around the world. When combined with creamy goat cheese and a drizzle of balsamic reduction, these humble root vegetables transform into a culinary masterpiece. In this recipe, we’ll guide you through the steps to create Balsamic Roasted Beetroot and Goat Cheese, a dish that marries the rich, earthy notes of beets with the tangy creaminess of goat cheese, all elevated by the sweet and tangy embrace of balsamic vinegar. It’s a symphony of flavors that’s as delightful to the palate as it is beautiful on the plate.

Historical Context: The use of beets in culinary endeavors dates back to ancient times, with the vegetable being cultivated by both the Greeks and the Romans. Initially, beets were primarily consumed for their greens. It wasn’t until later centuries that the root gained popularity as a culinary ingredient. Goat cheese, with its origins in the Mediterranean region, has been enjoyed for thousands of years, thanks to its creamy texture and unique flavor. Balsamic vinegar, on the other hand, hails from Italy and has been prized since the Middle Ages for its complex, sweet-tart taste. This recipe brings together these diverse elements in a harmonious blend that’s sure to impress your guests.


1. Preheat the Oven:

  • Begin by preheating your oven to 400°F (200°C).

2. Prep the Beets:

  • Wash the beets thoroughly under cold running water to remove any dirt.
  • Trim the tops and roots of the beets.
  • Wrap each beet individually in aluminum foil, ensuring they are well sealed.

3. Roasting the Beets:

  • Place the foil-wrapped beets on a baking sheet and roast them in the preheated oven for about 45 minutes, or until they are tender when pierced with a fork.

4. Cooling and Peeling:

  • Once roasted, remove the beets from the oven and allow them to cool for a few minutes.
  • Use a paper towel to gently rub off the beet skins; they should come off easily. Slice the peeled beets into thin rounds.

5. Prepare the Goat Cheese:

  • In a mixing bowl, crumble the fresh goat cheese with a fork. This will make it easier to sprinkle over the beets.

6. Create the Balsamic Reduction:

  • In a small bowl, whisk together the balsamic vinegar and honey. This will create a sweet-tangy glaze for the beets.

7. Assemble the Dish:

  • Arrange the roasted beet slices on a serving platter.
  • Drizzle the balsamic reduction over the beets, ensuring even coverage.
  • Sprinkle the crumbled goat cheese on top.
  • Drizzle extra-virgin olive oil over the dish.
  • Season with salt and pepper to taste.

8. Garnish and Serve:

  • Finish the dish by sprinkling fresh thyme leaves over the top for a pop of color and flavor.
  • Serve the Balsamic Roasted Beetroot and Goat Cheese as an elegant appetizer or a side dish. It’s equally delightful warm or at room temperature.

Conclusion: The Balsamic Roasted Beetroot and Goat Cheese dish is a testament to the magic that can happen in the kitchen when you combine simple, high-quality ingredients with careful preparation. The earthy sweetness of roasted beets, the creamy tang of goat cheese, and the sweet-tart notes of balsamic reduction come together to create a culinary masterpiece that’s as visually stunning as it is delicious. Whether served as an appetizer or a side dish, this recipe is sure to leave a lasting impression on your guests and elevate your culinary repertoire. Enjoy!

prep time
15 minutes.
cooking time
45 minutes.
total time
1 hour.


  • Baking sheet

  • Aluminum foil

  • Mixing bowl

  • Whisk

  • Chef's knife

  • Cutting board

  • Tongs

  • Serving platter


  • 4 medium-sized beets, with their greens

  • 4 ounces of fresh goat cheese

  • 2 tablespoons of balsamic vinegar

  • 2 tablespoons of extra-virgin olive oil

  • 1 teaspoon of honey

  • Salt and pepper, to taste

  • Fresh thyme leaves, for garnish


Preheat oven to 400°F.
Wash, wrap, and roast beets.
Crumble goat cheese.
Prepare balsamic reduction.
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