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. Source:, October 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • 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 1 1/2 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 1/4 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 Facts

170 calories; 10.5 g total fat; 3.2 g saturated fat; 7 mg cholesterol; 342 mg sodium. 412 mg potassium; 14.3 g carbohydrates; 3.4 g fiber; 14 g sugar; 4.9 g protein; 283 IU vitamin a iu; 7 mg vitamin c; 128 mcg folate; 55 mg calcium; 1 mg iron; 33 mg magnesium;

Reviews (1)

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Rating: 5 stars
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! Read More