Rating: 5 stars
1 Ratings
  • 5 star values: 1
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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.

Carolyn Casner
Source: EatingWell.com, October 2018

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Read the full recipe after the video.

Recipe Summary

active:
30 mins
total:
2 hrs
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; 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.
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/23/2018
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