Description
A vibrant and flavorful side dish featuring roasted beets and radishes, complemented by creamy goat cheese and a touch of fresh herbs. This easy-to-make recipe brings out the natural sweetness of the vegetables with roasting, making it perfect for a nutritious and elegant addition to any meal.
Ingredients
Scale
Vegetables
- 2 medium beets, peeled and cubed
- 1 cup radishes, halved
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Topping
- 2 ounces goat cheese, crumbled
- 1 tablespoon fresh parsley or chives, chopped (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Toss Vegetables: In a bowl, combine the peeled and cubed beets and halved radishes with olive oil, salt, and black pepper. Toss well to ensure all pieces are evenly coated.
- Roast: Spread the coated vegetables in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through to ensure even caramelization and tenderness.
- Cool Slightly: Remove the roasting pan from the oven and allow the vegetables to cool slightly so the goat cheese won’t melt completely when added.
- Garnish: Transfer the roasted vegetables to a serving dish, then sprinkle with crumbled goat cheese and garnish with fresh chopped parsley or chives if using.
- Serve: Serve warm or at room temperature as a delightful, colorful side dish.
Notes
- For extra flavor, add a splash of balsamic vinegar before roasting.
- Use fresh herbs like thyme or rosemary as an alternative garnish.
- To reduce prep time, purchase pre-peeled beets if available.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with roasted meats or can be served as a vegetarian main with a side of grains.
