Oven Roasted Beets with Goat Cheese and Balsamic Vinegar


6 beets

3 Tbsp olive oil

1 pinch of thyme

1 pinch of rosemary

2 small cloves garlic

salt and freshly ground pepper

goat cheese


Preheat oven to 350 degrees. Wash dirt off beets. Skin will come off after beets are roasted so outsides do not need to be scrubbed. Trim both ends of beets. Place foil on cookie sheet or pan, then place beets on top of foil. Drizzle with olive oil and sprinkle thyme, rosemary, garlic, salt and pepper over beets. Make sure beets are coated in olive oil and herbs. Add 1 cup of water before covering beets tightly with foil. You can cover with parchment paper and then foil if desired. 


Roast in oven for 45 minutes or until beets are tender with fork. You may need to cook larger beets for longer. Beets will come out steamy and tender. Any cooking liquid can be saved and drizzled over finished plate. Once roasted beets are cool enough to touch, gently squeeze to break open skins and peel them off. Slice and add a few tablespoons of goat cheese. You can serve beets with drizzled balsamic vinegar on salad or with good bread. 


Tip: For an extra delicious zip, reduce balsamic vinegar and drizzle on top of beets.