Crispy Smashed Beets with Goat Cheese

Crispy Smashed Beets with Goat Cheese

1 Review
From:, October 2018

Cooked beets are lightly pressed and pan-fried for a charred, crispy outer crust—similar to that of smashed potatoes. The herbed goat cheese dip makes this healthy appetizer or easy side dish even more delicious.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 6 small or 4 medium beets (about 1 pound), trimmed and either scrubbed or peeled
  • ¼ cup balsamic vinegar
  • 2 sprigs fresh rosemary
  • ¼ cup goat cheese (2 ounces), at room temperature
  • 2 tablespoons milk
  • 2 tablespoons snipped fresh chives
  • Pinch plus ¼ teaspoon salt, divided
  • Pinch plus ¼ teaspoon ground pepper, divided
  • 2 tablespoons extra-virgin olive oil, divided


  • Prep

  • Ready In

  1. Place beets, vinegar and rosemary in a single layer in a large saucepan. Add water to cover by 2 inches. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook until the beets are very tender, 1 to 1½ hours.
  2. Meanwhile, whisk goat cheese and milk in a small bowl until smooth. Stir in chives and a pinch each of salt and pepper. Set aside at room temperature.
  3. When the beets are cooked, transfer them to a cutting board. Cut each beet in half horizontally. Lightly press on each beet with a sturdy salad-size plate or mason jar to flatten it, but keep it intact. Sprinkle the remaining ¼ teaspoon salt and pepper on both sides of the beets. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the beets and cook, turning once, until browned on both sides and crispy on the edges, 3 to 6 minutes total. Transfer to a plate. Add the remaining 1 tablespoon oil to the pan and repeat with the remaining beets. Serve with a dollop of the goat cheese mixture.

Nutrition information

  • Serving size: 2 beet halves & about 1 tablespoon goat cheese
  • Per serving: 170 calories; 10 g fat(3 g sat); 3 g fiber; 14 g carbohydrates; 5 g protein; 128 mcg folate; 7 mg cholesterol; 14 g sugars; 0 g added sugars; 283 IU vitamin A; 7 mg vitamin C; 55 mg calcium; 1 mg iron; 342 mg sodium; 412 mg potassium
  • Nutrition Bonus: Folate (32% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1½ fat, ½ high-fat protein

Reviews 1

November 23, 2018
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By: Damicela Grace
Takes a while to make, but I had all day because it was thanksgiving and it was my side dish. I served it over a bed of arugula with walnuts and pomegranate seeds. Didn’t have chives so I added cilantro and other herbs to the cheese. Worked out fine, thanks for sharing!
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