Roasted Beets Recipe

Preheat and prep

Preheat your oven to 400°F (200°C). Trim beet greens close to the root (reserve greens for another use) and scrub beets thoroughly to remove dirt. Pat dry.

Wrap and roast

Rub the beets with 2 tbs olive oil, sprinkle with 1 tsp kosher salt and 1 tsp black pepper. Wrap each beet loosely in aluminum foil (or place in a covered baking dish). Place on a rimmed baking sheet and roast in the preheated oven until tender when pierced with a knife or skewer, about 45–60 minutes depending on size.

Cool and slice

Remove beets from oven and unwrap. Let cool until comfortable to handle, about 10–15 minutes. Slip off skins by rubbing with a paper towel or using a small paring knife. Slice into 1/4"–1/2" rounds or wedges and keep warm or refrigerate briefly if preparing ahead.

While beets roast, make the glaze: combine 1 cup balsamic vinegar and 1 tbs sugar (or honey) in a small saucepan. Bring to a gentle simmer over medium heat, then reduce to low and simmer until reduced by about half and syrupy, about 12–15 minutes. Stir occasionally. The glaze should coat the back of a spoon; it will thicken further as it cools. Remove from heat and let cool to room temperature.

In a small bowl, soften the goat cheese with a fork. If desired, stir in 1 tsp fresh thyme leaves and 1 tsp lemon zest for brightness. Taste and adjust seasoning; goat cheese is typically tangy enough that no salt is needed.

Slice the baguette on the bias into 1/2" slices. Brush one side of each slice lightly with olive oil (about 2 tbs total). Arrange on a baking sheet, oil side up, and toast in the oven at 400°F (200°C) for 6–8 minutes until golden and crisp. Alternatively, grill or toast in a skillet. Once toasted, rub the top of each crostini with the halved garlic clove for a subtle garlic aroma. Sprinkle lightly with sea salt if using.

Arrange crostini on a serving platter. Place a slice or wedge of roasted beet on each crostini (or serve beets on a platter and crostini alongside). Top each beet with a small dollop (about 1 tsp) of the softened goat cheese mixture.

Drizzle the balsamic glaze over the topped beets and crostini. Finish with a sprinkle of flaky sea salt and scatter fresh parsley or microgreens for color and freshness.

Serve warm or at room temperature. Leftover roasted beets (without crostini) can be refrigerated in an airtight container for up to 4–5 days; store glaze separately.