Roasted Beets & Carrots with Goat Cheese

Total cooking time: 1 hr


  • 3 pounds of assorted beets with tops

  • 3 tablespoons extra-virgin olive oil

  • 3 large garlic cloves, halved

  • 8 ounces fresh carrots

  • 1 tablespoon sherry vinegar

  • 1 large shallot, minced

  • 1 ounce soft goat cheese, crumbled (Try: Dancing Goats Dairy Sea Salt Chevre)


  1. Preheat the oven to 425 degrees. Peel the beets and cut them into 1-inch wedges. Discard the tough stems from the beet tops and coarsely chop the leaves.

  2. In a bowl, toss the beets with 1 teaspoon of the olive oil and 2 garlic clove halves and season with salt and pepper.

  3. Arrange in one-third of a large ovenproof skillet. Set the skillet over high heat and cook without stirring until sizzling. Cover the skillet and roast in the oven for about 35 minutes, until tender. Transfer the vegetables to a platter.

  4. In a small bowl, whisk the vinegar with 1 tablespoon of the olive oil and half of the shallot. Season with salt and pepper and whisk in the goat cheese.

  5. In the skillet, heat the remaining 1 tablespoon of oil. Add the remaining shallot and cook over moderately high heat until softened, about 1 minute.

  6. Add the chopped beet greens and cook until just wilted, about 5 minutes. Season with salt and pepper.

  7. Add half of the goat cheese to the beet greens and toss. Add the roasted vegetables and toss once or twice.

  8. Transfer the salad to a platter and drizzle with the remaining dressing. Serve right away.

** Vegan option without goat cheese **



This traditional comfort food favorite never fails to satisfy me. With so much flavor in one dish, you won't need much else! And now that grilling season is upon us, this dish can easily be modified for the grill to keep the heat out of the kitchen.

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