Roasted Beets Recipe By Tasting Table Test Kitchen
Prep Time:
Cook Time:
1 hour, 15 minutes
Servings:
Ingredients
  • 6 medium beets (golden or red or a combination of both), greens and root ends removed
  • 4 ounces fresh goat cheese (chèvre)
  • 3 to 4 tablespoons low-fat plain yogurt
  • 3 tablespoons finely chopped fresh herbs (such as chives, dill and tarragon), plus extra for serving
  • ½ teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • Flaky salt
Directions
  1. Preheat the oven to 375°. Cover each beet in a small square of aluminum foil, wrap to enclose, and place on a rimmed sheet pan. Roast until a paring knife easily slides into the center of the largest beet, about 1 hour 15 minutes. Remove the beets from the oven, open the foil and let cool.
  2. In the bowl of a standing mixer with the paddle attachment, cream the goat cheese with 1 tablespoon yogurt until creamy. Add 2 more tablespoons yogurt, the herbs and kosher salt, and beat on medium-low speed until smooth. (Add the remaining 1 tablespoon yogurt if you'd like a looser consistency.) 3. Wearing gloves, use a paring knife to peel the skin from the beets. Slice the beets in half, then slice each half into quarters. Place them in a bowl with the olive oil, season with flaky salt and toss to combine. Turn the beets out onto a plate, top with the creamy goat cheese, sprinkle with more herbs and serve. Calories Per Serving: 196; Sodium: 419mg; Total Carbohydrate: 13g; Fiber: 4g; Fat: 13g