Roasted Beets Recipe

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easier cleanup.

Trim the beet greens, leaving about 1/2 inch of stem to prevent bleeding. Scrub the beets well under running water to remove soil. Pat dry.

If the beets are medium (about 1 lb total), peel them with a vegetable peeler and cut into 1/2-inch wedges. For large beets, cut into 3/4-inch wedges; for small beets, halve or quarter to similar bite size.

Place the beet wedges in a bowl. Add 2 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Toss to coat evenly.

Spread the beets in a single layer on the prepared baking sheet. Roast in the preheated oven for 30–40 minutes, turning once halfway through, until beets are tender when pierced with a fork and edges are lightly caramelized.

Remove from oven and let cool slightly on the pan (5 minutes) before transferring to a serving platter.

While the beets roast, make the honey-thyme goat cheese. In a small bowl, use a fork to blend 4 oz goat cheese and 2 tablespoons plain Greek yogurt until smooth and spreadable.

Stir in 1 tablespoon honey, 1 teaspoon finely chopped fresh thyme leaves, 1/2 teaspoon lemon zest, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon kosher salt. Taste and adjust honey or salt as desired. The mixture should be creamy and slightly sweet-herby.

If you prefer a thinner consistency for drizzling, add an additional teaspoon of yogurt or a splash of olive oil and mix until desired texture is reached.

Spoon or dot the honey-thyme goat cheese across the warm roasted beets. For a composed presentation, spread a thin layer of the goat cheese on the platter before arranging beets on top; alternatively, place roasted beets first and dollop cheese on each piece.

Drizzle 1 teaspoon extra-virgin olive oil and 1 teaspoon honey over the plated beets and cheese to add gloss and a touch more sweetness.

Scatter 2 tablespoons toasted walnut pieces (if using) and 1/4 cup microgreens or baby arugula around the beets for texture and color. Tuck a few fresh thyme sprigs among the beets as garnish.

Serve warm or at room temperature. Leftovers: refrigerate in an airtight container up to 3 days; bring to room temperature before serving for best flavor.