Recipe: Roasted Beets

with Whipped Goat Cheese, Bacon, Dates & Roasted Nuts

Ingredients

Roasted Beets

• 4–5 medium beets, peeled and cut into wedges
• 1–2 tablespoons olive oil
• Salt and black pepper

Whipped Goat Cheese

• 4 oz goat cheese (chèvre), softened
• 2–3 tablespoons cream (or olive oil)
• 1–2 teaspoons honey (optional)
• Pinch of salt

Toppings

• 4–5 slices bacon
• 3–4 Medjool dates, finely chopped
• 1/3 cup pistachios or macadamia nuts, roughly chopped
• Olive oil (for toasting nuts)
• Fresh herbs (chives, parsley, or dill), chopped
• Optional: balsamic glaze or honey for finishing

Instructions

1. Roast the beets

Preheat oven to 400°F. Toss beets with olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 35–45 minutes, until fork-tender and lightly caramelized. Set aside to cool slightly. Contrary to popular belief, you do not need to peel your beets.

2. Cook the bacon

Cook bacon in a skillet over medium heat until crisp. Drain on paper towels, then crumble into bite-sized pieces.

3. Toast the nuts

In the same skillet (wipe out excess bacon fat if needed), add a small drizzle of olive oil. Toast pistachios or macadamias for 2–4 minutes, stirring frequently, until fragrant and lightly golden. Sprinkle with a pinch of salt and set aside.

4. Make the whipped goat cheese

In a food processor or mixing bowl, combine goat cheese, cream, honey (if using), and salt. Whip until light, smooth, and fluffy—about 1–2 minutes. Adjust texture with a splash more cream if needed.

5. Assemble

Spread whipped goat cheese onto a serving platter. Top with warm roasted beets. Sprinkle evenly with bacon, chopped dates, and toasted nuts. Finish with fresh herbs. Optional: drizzle with balsamic glaze or a light drizzle of honey.