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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: EatingWell.com, October 2018


Read the full recipe after the video.

Recipe Summary

30 mins
2 hrs


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

2 beet halves & about 1 tablespoon goat cheese
170 calories; protein 4.9g; carbohydrates 14.3g; dietary fiber 3.4g; sugars 14.4g; fat 10.5g; saturated fat 3.2g; cholesterol 7.3mg; vitamin a iu 282.9IU; vitamin c 6.6mg; folate 128.1mcg; calcium 55.4mg; iron 1.4mg; magnesium 32.6mg; potassium 411.7mg; sodium 342.4mg; thiamin 0.1mg.

2 vegetable, 1 1/2 fat, 1/2 high-fat protein