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.
Nutrition per serving may change if servings are adjusted.
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
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.
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.
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.
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
Folate (32% daily value)
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 1½ fat, ½ high-fat protein
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!