Roasted beets and carrots with crumbled goat cheese and balsamic drizzle. A fantastic side dish for almost any dinner.
This is best in fall. When root vegetables are at their peak. It’s a bittersweet time of year. Winter is coming. Tough times ahead.
But there’s comfort in the kitchen. From long simmered braises. Warming soups. Roasted root vegetables. It’s time to come back into the kitchen. To focus on what counts.
This is comfort food done right. Concentrated flavours. Complexity from goat cheese. Tied together by balsamic glaze. Roasted beets and carrots. It’s just good. It’s just right.
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.
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
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.
- Combine balsamic vinegar, sugar and salt in a small, non-reactive sauce pan.
- Simmer until reduced by half and cool.
4 thoughts on “roasted beets and carrots with goat cheese and balsamic glaze”
Hi there! Can I pre roast a day ahead of time and then re warm when serving? Thinking of this as a thanksgiving side but I need the oven!
I think that would work. Roast off the vegetables and then warm them in the oven and finish the recipe right before serving.
Have you seen the turkey gravy recipe here https://glebekitchen.com/best-holiday-turkey-gravy/ ? The secret is a super concentrated turkey stock reduction and it is one of the ways I keep my title of King of Thanksgiving:-)
Hi, if I try to cut the beets also into pieces can I put carrot and beets together for same time?
If they are roughly the same size then they should roast at about the same rate. I assume your beets are peeled?