Description
A delightful and colorful side dish featuring roasted beets and radishes, topped with creamy goat cheese and a drizzle of balsamic glaze. This dish is bursting with flavor and makes a perfect addition to any meal.
Ingredients
Scale
For the Roasted Beets and Radishes:
- 3 medium beets (red or golden, peeled and cut into wedges)
- 1 bunch radishes (trimmed and halved)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme leaves
For Serving:
- 3 ounces goat cheese (crumbled)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 tablespoon balsamic glaze (optional, for drizzling)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Vegetables: Place beet wedges and radish halves on the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and thyme. Toss to coat evenly.
- Roast the Vegetables: Roast for 30 to 35 minutes, stirring halfway, until beets are tender and radishes are slightly caramelized.
- Assemble the Dish: Remove from the oven and let cool for 5 minutes. Transfer the roasted vegetables to a serving platter, sprinkle with crumbled goat cheese, garnish with parsley, and drizzle with balsamic glaze if using.
- Serve: Serve warm or at room temperature.
Notes
- For added depth, use a mix of red and golden beets.
- This dish pairs beautifully with roasted chicken or can be served as a vegetarian main over quinoa.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 160
- Sugar: 8g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
