— a culinary journal —

Roasted Beetroots with Mint and Goat Cheese


I’ll never forget the first time I tried to cook beetroots many years ago.

Mistake #1- I tried to peel the beetroots before cooking them.

Mistake #2- I put the the peels in the sink and turned on the garbage disposal.

You can guess what happened. A big, magenta mess. It took a plumber’s visit and a couple hundred dollars to resolve. Did I mention that we had just moved into a new house at the time- with white kitchen cabinets?

Well, luckily I am pretty good at learning from my many mistakes and finally figured out how to cook them the right way.

Beetroots are pretty amazing vegetables full of vitamins and antioxidants. Many studies have shown that they can help lower blood pressure as well increase blood flow to the brain in the elderly, thus preventing dementia.

There are many tasty ways of cooking beets. This version is a close sibling to the traditional mozzarella caprese. Instead of tomatoes, mozzarella and basil we have beetroots, goat cheese and mint.

Here’s how to make roasted beetroots with mint and goat cheese.


2 beetroots

2 tablespoons olive oil

1/4 cup of goat cheese

2 tablespoons of fresh mint leaves, chopped

2 tablespoons balsamic vinegar

Salt & pepper to taste


Part 1: Roasting beetroots

Preheat the oven to 375°F.

Wash the beets. Trim the stem. Place them on a sheet of aluminum foil. Drizzle with olive oil.


Cover with another sheet of foil- form a sealed pouch for the beets to cook in.


Place on a cookie sheet and roast in the oven for about 1 hour. You should check after 30 minutes and subsequently after every 15 minutes to see if they are ready.

Remove from the oven and allow to cool before handling.


Peel the beets. You can do it very easily now- no tools needed. They peel easier when just cooked so I recommend you peel while they are warm. Don’t forget- through the peels in the garbage, not the sink 🙂


Also, I roasted four beets but only needed two for the salad, so I just wrapped the remaining beets and put them in the fridge for later.

Part 2- Salad Prep

I chose to slice the beets and put them on a platter. You can even cube them, no rules here.

Add salt and pepper to taste.

Sprinkle with goat cheese and chopped mint.

Drizzle with the balsamic vinegar.


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