Roasted Beets with Goat Cheese and Walnuts


Twice-roasted beets with goat cheese, crunchy nuts, and slightly bitter greens — that's my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch! Serve with toasted walnut bread.

Prep Time:
25 mins
Cook Time:
1 hr 45 mins
Additional Time:
25 mins
Total Time:
2 hrs 35 mins


  • ½ cup chopped walnuts

  • 1 large beet, top and bottom trimmed and beet greens retained

  • 1 tablespoon walnut oil, or more to taste

  • 2 ounces soft goat cheese

  • kosher salt and freshly ground black pepper to taste

  • 2 tablespoons champagne vinegar

  • 1 cup reserved beet greens, cut into very thin slivers

  • 2 teaspoons chopped fresh chives


  1. Preheat the oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.

  2. Toast in the preheated oven until golden brown and fragrant, about 45 minutes. Watch carefully as they burn quickly. Remove from the oven and set aside until needed. Increase the oven temperature to 375 degrees F (190 degrees C).

  3. Crinkle up a piece of aluminum foil and place it into an oven-safe dish or pie plate. (The foil will act as a disposable rack.) Place beet onto the foil.

  4. When the oven has preheated, bake beet until just turning tender, about 45 minutes. Remove from the oven and increase the oven temperature to 400 degrees F (205 degrees C).

  5. Wrap beet in aluminum foil and let cool for 15 to 30 minutes. Unwrap beet and peel with a sharp paring knife. Cut beet in half, then slice halves into thick half-moons.

  6. Brush walnut oil over the bottom and sides of a baking dish. Arrange beet slices in the dish in a single layer. Crumble goat cheese into any empty spaces and then over beets. Season with salt and pepper.

  7. Bake in the preheated oven until beets are sizzling and cheese is slightly browned at the edges, about 15 minutes.

  8. Remove from the oven and let cool for 10 minutes. Drizzle vinegar over top, and garnish with beet greens and chives. Serve warm.

    close up view of a Roasted Beets with Goat Cheese and Walnuts on a white platter
    Allrecipes Magazine

Chef's Note:

You can roast the beet the day before, wrap it in foil, and refrigerate it overnight before continuing with the recipe.

Editor's Note:

Please note the differences in ingredient amounts and yield, as well as the method of cooking the beets when using the magazine version of this recipe.

Nutrition Facts (per serving)

423 Calories
35g Fat
19g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 423
% Daily Value *
Total Fat 35g 45%
Saturated Fat 8g 42%
Cholesterol 22mg 7%
Sodium 487mg 21%
Total Carbohydrate 19g 7%
Dietary Fiber 6g 22%
Total Sugars 10g
Protein 13g
Vitamin C 13mg 64%
Calcium 158mg 12%
Iron 3mg 16%
Potassium 740mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love