Roasted beets and carrots with goat cheese. This dish is brightened by a balsamic glaze to bring out the sweetness of the root vegetables.
Print Recipe
2.34 from 3 votes

roasted beets and carrots with goat cheese and balsamic glaze

Beets, carrots, goat cheese and balsamic vinegar come together in a bright, yet earthy appetizer.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Appetizer
Cuisine: American
Servings: 4

Ingredients

Roasted beets and carrots

  • 6 whole beets
  • 4 carrots coarsely chopped
  • olive oil
  • 3 Tbsp goat cheese crumbled
  • drizzle of balsamic vinegar glaze
  • salt and pepper

Balsamic vinegar glaze

  • 1/2 cup balsamic vinegar
  • 2 Tbsp white sugar
  • pinch salt

Instructions

Roasted beets and carrots

  • Pre-heat oven to 375F
  • Drizzle whole unpeeled beets with olive oil, wrap loosely in aluminum foil and place on cookie sheet.
  • Roast for about one hour, until a fork can be inserted without resistance.
  • Five minutes before removing beets, toss carrots with olive oil and salt. Place carrots on the same cookie sheet as the beets and roast for about 20 minutes.
  • After one hour remove beets from oven but leave the carrots to continue cooking for a total of 20 minutes. Let beets cool, still wrapped, in aluminum foil for 15 minutes.
  • Peel the beets and coarsely chop. Combine the carrots and the beets, drizzle with olive oil and season with salt and pepper. Sprinkle with goat cheese and drizzle balsamic glaze overtop.

Balsamic glaze

  • Combine balsamic vinegar, sugar and salt in a small, non-reactive sauce pan.
  • Simmer until reduced by half and cool.