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The starter, Chic bistro

Roasted Beets with Fresh Goat Cheese

Roasted beets with fresh goat cheese is a bistro style starter for 6 people, with just 20 minutes of active work spread over two days. The beets roast and get peeled the day before, leaving only the dressing and plating for the day of. Very easy, about €2.30 per person, the key is roasting the beets whole in foil, which keeps all their natural sweetness.

Sweet roasted beets, fresh goat cheese, and crunchy hazelnuts, a starter with real style that won't eat up your evening.

Roasted Beets with Fresh Goat Cheese
For
6 people
Work
20 min
Total time
1 h 30
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€2.30
Calories per person
290 kcalcalculated by Kiloach, your weight coach

Whole roasted beets turn almost candy sweet, a far cry from the earthy flavor they're sometimes known for. Paired with creamy, slightly tangy fresh goat cheese and toasted hazelnuts for crunch, this starter has real texture on the plate without any complicated technique behind it.

It's a great starter for a dinner party in fall or winter, when beets are in season and you want something colorful to open the meal. It fits easily into a menu with a braised dish or roasted meat to follow, without weighing anyone down before the main course.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 1 h 15
  2. The same day 1 step
  3. Before the guests arrive 1 step, 4 min
  4. When it's time to serve 1 step

The day before, roast the beets, peel them, and keep them chilled in a container, it's the longest step but entirely hands-off. In the morning, just whisk together the dressing in a sealed jar. Right before guests arrive, toast the hazelnuts, and at serving time, plate everything with the dressing poured on at the last minute.

The ingredients

6 people

Fruits and vegetables

  • Raw beets 1.2 kg
  • Chives 0.5 bunch

Dairy

  • Fresh goat cheese 250 g

Pantry

  • Shelled hazelnutsoften in the pantry 60 g
  • Honeyoften in the pantry 2 tbsp
  • Cider vinegaroften in the pantry 2 tbsp
  • Mustardoften in the pantry 1 tsp
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Tree nuts, Mustard

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Scrub the beets, wrap them in foil with a drizzle of oil, and roast at 190°C. 1 h 15

    Pierce the largest one with a knife, if it slides in easily they're all done.

  2. Peel the beets while still warm, cut them into wedges, and chill them in a container.

    Wear gloves, otherwise beet juice will stain your fingers for two days.

The same dayDuring the day, whenever you get a moment.

  1. Make the dressing with the honey, vinegar, mustard, oil, salt, and pepper.

    Shake it all together in a small sealed jar, that's all it takes.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Dry toast the hazelnuts in a skillet, then roughly chop them. 4 min

    Watch closely, they go from golden to burnt in about 30 seconds.

When it's time to serveThe final touches, right in front of your guests.

  1. Arrange the beets on plates, add quenelles of goat cheese, the hazelnuts, and the chives.

    Dress the beets just before plating, that way they won't release their juice onto the plate.

Our tips to get it right

  • Pick beets of similar size so they all roast at the same pace, you won't have to babysit uneven cooking times.
  • No cider vinegar on hand? White wine vinegar works just as well, what matters is the acidity balancing the sweetness of the beets.
  • Keep the goat cheese well chilled when shaping quenelles with a spoon, it holds together better and releases cleanly.

The variations

  • Swap the hazelnuts for toasted walnuts or pine nuts if that's what you have on hand.
  • For a richer version, tuck a few leaves of arugula or lamb's lettuce under the beets for some greenery.
  • In winter, a drizzle of warm honey and a touch of orange zest in the dressing give it a more festive note for a holiday meal.

What to serve it with

  • Lightly toasted country bread
  • A glass of dry white wine or apple juice
  • Roasted poultry as the main course

Storage

Cooked and peeled beets keep for 2 to 3 days in the refrigerator in a sealed container. The dressing and toasted hazelnuts also keep separately, chilled or at room temperature. This dish doesn't freeze well, both the fresh goat cheese and beets lose their texture once thawed.

Questions about this recipe

Can you use a different cheese instead of fresh goat cheese?

Yes, well drained ricotta or fresh sheep's cheese work too, giving a similar creamy texture. Avoid stronger cheeses, they tend to overpower the sweetness of the beets.

What's a good way to plate this starter?

Fan out the beet wedges, nestle the goat cheese quenelles between them, then finish with hazelnuts and chives. The color contrast alone gives it a polished look without extra effort.

Can the beets be boiled instead of roasted?

You can, but the result will be wetter and less sweet, since roasting concentrates the flavor. If you boil them, drain well before peeling.

Is this starter good for kids?

The tangy goat cheese and beet texture don't always win over younger palates. You can serve them plain beets with a drizzle of olive oil, skipping the cheese and dressing.

Can roasted beets with fresh goat cheese be made ahead?

Yes, it's even recommended. The recipe needs 20 min of work in total, split up like this, the day before, 2 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make roasted beets with fresh goat cheese?

Allow 1 h 30 in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in roasted beets with fresh goat cheese?

About 290 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does roasted beets with fresh goat cheese cost?

About €2.30 per person, that's €13.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts, mustard. Remember to ask your guests about their allergies before putting your menu together.

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