Roasted Beets with Creamy Goat Cheese and Herbs

By stancec44

Ingredients

• 6 medium beets (golden or red or
• a combination of both), greens and root ends removed
• 4 ounces fresh goat cheese
• (chèvre)
• 3 to 4 tablespoons low-fat plain yogurt
• 3 tablespoons finely chopped
• fresh herbs (such as chives, dill and tarragon), plus extra for serving
• 1/2 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• Flaky salt

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 375°. Cover each beet in a small square of aluminum foil, wrap to enclose, and place on a rimmed sheet pan. Roast until a paring knife easily slides into the center of the largest beet, about 1 hour 15 minutes. Remove the beets from the oven, open the foil and let cool.

2. In the bowl of a standing mixer with the paddle attachment, cream the goat cheese with 1 tablespoon yogurt until creamy. Add 2 more tablespoons yogurt, the herbs and kosher salt, and beat on medium-low speed until smooth. (Add the remaining 1 tablespoon yogurt if you’d like a looser consistency.)

3. Wearing gloves, use a paring knife to peel the skin from the beets. Slice the beets in half, then slice each half into quarters. Place them in a bowl with the olive oil, season with flaky salt and toss to combine. Turn the beets out onto a plate, top with the creamy goat cheese, sprinkle with more herbs and serve.

Calories Per Serving: 196; Sodium: 419mg; Total Carbohydrate: 13g; Fiber: 4g; Fat: 13g