Beets & Goat Cheese Recipe

Preheat and prepare beets

Preheat the oven to 400°F (200°C). Trim beet greens, leaving about 1/2 inch of stem to prevent bleeding, then scrub beets well to remove dirt. Pat dry.

Wrap and roast

Wrap each beet individually in aluminum foil with a drizzle (about 1/2 teaspoon each) of olive oil and a pinch of kosher salt and black pepper. Place on a rimmed baking sheet to catch any drips. Roast until fork-tender, 40–60 minutes depending on size (check at 40 minutes).

Cool and peel

Remove beets from oven and let cool 10–15 minutes until they can be handled. Unwrap and slip skins off using your fingers or a paring knife (wear gloves if preferred). Slice into 1/4-inch rounds or into wedges, as desired. Set aside on a plate to cool slightly.

While beets roast (or during last 15 minutes), make the balsamic reduction. In a small saucepan combine 3 tablespoons balsamic vinegar and 1 teaspoon honey. Bring to a gentle simmer over medium-low heat.

Simmer, stirring occasionally, until the mixture coats the back of a spoon and is reduced to about 2 tablespoons in volume (approximately 6–10 minutes). If it becomes too thick, stir in up to 1 teaspoon water to adjust. Remove from heat and let cool slightly; it will thicken more as it cools.

Arrange the microgreens on a serving platter or divide onto individual plates (about 1/2 cup microgreens per serving if making 2–4 servings).

Fan roasted beet slices or arrange wedges on top of the microgreens in an attractive pattern.

Crumble the chevre evenly over the beets and greens. If you prefer larger dollops, use a small spoon to place quenelles of goat cheese.

Scatter toasted walnuts over the salad for crunch.

Drizzle the reserved 1 teaspoon finishing olive oil lightly over the salad and squeeze the optional 1/2 teaspoon fresh lemon juice over the microgreens for brightness. Season with flaky sea salt and the remaining freshly ground black pepper to taste.

Finish by drizzling the balsamic reduction decoratively over the beets and around the plate (use as much as desired, typically 1–2 teaspoons per serving). Serve immediately.