Description
Roasted Beets and Radishes with Goat Cheese is a delightful side dish that combines the earthy sweetness of beets and the peppery crunch of radishes, all roasted to perfection and topped with creamy goat cheese.
Ingredients
Scale
For the Roasted Beets and Radishes:
- 3 medium beets, peeled and cut into wedges
- 1 bunch radishes, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Serving:
- 2 ounces goat cheese, crumbled
- 1 tablespoon balsamic glaze
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss vegetables: In a large bowl, toss the beet wedges and radishes with olive oil, thyme, salt, and pepper until evenly coated.
- Roast: Spread the vegetables on the prepared baking sheet. Roast for 30–35 minutes, flipping halfway through, until tender and caramelized.
- Finish and serve: Remove from the oven, cool slightly, transfer to a serving platter, sprinkle with goat cheese, drizzle with balsamic glaze, and garnish with parsley. Serve warm or at room temperature.
Notes
- Use golden beets for a sweeter flavor and vibrant color contrast.
- Add arugula or baby greens underneath for a salad-style version.
Nutrition
- Serving Size: 1 portion
- Calories: 150
- Sugar: 6 g
- Sodium: 280 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
