Roasted Beets with Goat Cheese & Herbs

Roasted Beets with Goat Cheese & Herbs Recipe

Servings: 7

Serving Size: ½ cup

  

Ingredients

2.25 pounds whole beets (measured raw, before peeling & trimming but without greens attached)

2 teaspoons olive oil

1/8 teaspoon salt

1 ounce crumbled goat cheese

1 ounce chopped pecans

½ teaspoon fresh rosemary

½ teaspoon fresh thyme

 

Directions

Preheat oven to 400 degrees.

Wrap each whole beet in foil two to three times. Place beets on a baking sheet and roast for 45-60 minutes, depending on how large your beets are -- longer time for larger beets.

Remove beets from oven and unwrap foil as soon as you are able to touch the hot foil. Let cool for at least 20 minutes, or until you are able to touch beets with hands.

Peel the skin from the beets by using the back of a spoon. The skin should easily peel off.

Chop beets into 1-1½ inch cubes. Toss cubes in olive oil and sprinkle with salt. Place on a baking sheet that has a thin layer of olive oil.

Turn up the oven temperature to 425 degrees. Roast beets for 15-20 minutes longer.

When beets are done roasting for the second time, sprinkle with goat cheese, pecans and herbs and stir to combine. Serve warm.

 

Nutrition Analysis per Serving

Calories: 100

Fat: 6 g (1.5 g Saturated)

Carbohydrate: 10 g (3 g Fiber, 7 g Sugar)

Protein: 3 g

Sodium: 135 mg

 

1 V, 1 F 

 

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