Recipes

Roasted Beets You’ll Wanna Eats | Chris Cooks

February 6, 2022

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You probably won’t make this dish. It has beets in it, so why would you make this dish? Your mom used to make you eat beets, straight from the can, mushy and bright red. So, beets are gross. Right?

Fluted Bowl | Ginger Jar | Honey PotGlass Carafe

You probably won’t make this dish, but I wish you would. Beets don’t get the appreciation they deserve, and they don’t always get a fair chance to shine. This dish brings together all of beet’s best friends; roasted, toasted, and glazed. And it’s truly something special.

But alas… you probably won’t make this dish.

… probably… But just in case…;)

If you want to pop the beets and potatoes on the grill, I recommend using these handy mesh grill bags to keep them contained.

Print Recipe
4.5 from 2 votes

Roasted Beets & Potatoes with Goat Cheese and Candied Nut Vinaigrette

I've always told myself I don't like beets, but that's not true. I just don't like the way most people make them. This version is the best version of a beet I've ever had, and thems just the facts.
Course: Side Dish
Keyword: beets, honey, mashed potatoes, side dishes, vegetarian, walnuts
Servings: 6

Ingredients

To Roast the Beets

  • 4 medium beets washed, cut into eighths (wedges)
  • 2 medium Yukon Gold potatoes washed, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp fennel seed ground down in a mortar and pestle
  • 1 pinch salt
  • 1 pinch black pepper

To Top

  • 1/4-1/3 cup crumbled goat cheese any kind - I used Humboldt Fog from Cypress Grove

For the Candied Nut Vinaigrette

  • 1/3 cup walnuts halves and pieces
  • 1/4 cup pistachios shelled
  • 1/4 cup honey
  • 2 tbsp sherry vinegar

Instructions

Roast the beets and potatoes

  • Preheat oven, with a baking sheet inside, to 450. Leave baking sheet in for 10 minutes after oven reaches temperature.
  • In a bowl combine and toss together to roasting ingredients. Remove pan from oven, add ingredients to the pan (it should sizzle) and shake to evenly distribute. Roast at 450 for 15 minutes, then broil until brown spots develop. Remove from oven and put in serving dish. Top with crumbled goat cheese.

Make the candied nut vinaigrette

  • In a dry pan over medium heat, toast the nuts. Once they start to darken, add the honey and toss, then the vinegar and toss again. Pour the nuts directly over the beets and potatoes, and toss gently. Top with a few more crumbles of the goat cheese and serve warm.

What do you think?

  1. Cici Haus says:

    Made this tonight and loved it! Husband has also been requesting your borscht again!

  2. Olivia says:

    I’m definitely going to try this recipe. I LOVE beets. Thank you for sharing.

  3. Allyson says:

    4 stars
    I made it. It was good! I’ll be adding this side to my rotation.

  4. Liz says:

    5 stars
    Made this tonight and was amazing. Took a bit longer to cook than instructioned. Honey vinaigrette was amazing!

  5. Kate says:

    Heads-up that the fluted bowl doesn’t appear to be food safe. On the McGee & Co website, the item is listed as decor, not serveware, & it comes with a California cancer warning. It’s a lovely decor piece, though!

  6. Dana bambino says:

    Oh. I’m making this!!! I

  7. Renee says:

    Actually, this look delicious. I think we’ll try it this week!

  8. Brandi L says:

    Eerrrmyyygosh… that looks good!! I LOVE beets, they are definitely underrated.

  9. Juliet says:

    I love beets and will ABSOLUTELY be making this dish! It looks amazing!

  10. Lynn says:

    I need a good beet recipe! Can’t wait to try this!

  11. Barbara Snyder says:

    Maybe it’s the Polish/German blood in me, but I love beets! Thank you, Chris, this sounds delicious!

  12. Melanie says:

    I will definitely make this! 36 years old and haven’t appreciated beets until probably the past 3 years.

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We’re a couple of homebodies, working to uncover the home our home wants to be. And we’re so happy to have you here. 

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