Description
This delightful recipe features roasted beets and radishes tossed with olive oil, salt, and pepper, then baked to tender perfection. Finished with creamy goat cheese and fresh herbs, it’s a vibrant side dish full of rustic flavor and simple elegance.
Ingredients
Scale
Vegetables
- 2 medium beets, peeled and cubed
- 1 cup radishes, halved
Seasoning & Oil
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Toppings
- 2 ounces goat cheese, crumbled
- 1 tablespoon fresh parsley or chives, chopped (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Toss Vegetables: In a large bowl, combine the peeled, cubed beets and halved radishes with olive oil, salt, and black pepper, tossing thoroughly to evenly coat the vegetables in seasoning and oil.
- Roast Vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast them in the preheated oven for 25-30 minutes, stirring halfway through to ensure even cooking and caramelization until the vegetables are tender and lightly browned.
- Cool Slightly: Remove the tray from the oven and allow the roasted vegetables to cool just enough to handle safely without losing warmth.
- Add Goat Cheese and Herbs: Transfer the roasted beets and radishes to a serving dish. Sprinkle the crumbled goat cheese evenly on top, and garnish with chopped fresh parsley or chives for added color and flavor.
- Serve: This dish can be enjoyed warm or at room temperature, making it a versatile side for any meal.
Notes
- For extra flavor, try adding a splash of balsamic vinegar before roasting.
- Use fresh beets and radishes for the best texture and taste.
- Goat cheese can be substituted with feta or another soft cheese if preferred.
- If you prefer a vegan version, omit the cheese or use a plant-based cheese alternative.
- Make sure to toss the vegetables halfway through roasting for even caramelization.
