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These Hasselback Beets With Goat Cheese are a fun and new way to enjoy this delicious vegetable! They’re so easy to make, but you’ll love the “wow” factor you get when you set them on the table.
Beets get a bad rap, so it’s time to make them look as delicious as they are! With a few little slices with a chef’s knife, you can Hasselback this amazing root vegetable and make it look and taste next level.
If you like this recipe, you’ll love these Air Fryer Roasted Beets, Instant Pot Beets, Refrigerator Quick Pickled Beets, Canning Beets, and Freezing Beets tutorials, and Sheet Pan Sausage and Veggies.
What Type of Cheese Goes With Beets?
Goat cheese of course! The tangy bite of goat cheese is perfect with the earthy sweetness of beets.
Roasted Beets With Goat Cheese Ingredients
- Beets (you had to have seen that coming!)
- Goat cheese (buy something affordable, don’t break the bank)
- Olive oil
- Big flaky salt (I used Maldon)
- Hazelnuts, optional but highly suggested if they fit in your budget
I used a cast-iron skillet for this recipe because they make roasted veggies taste amazing! Additionally, you don’t have to wash them after cooking, which is kind of my jam. New to cast iron cooking? Check out this post on how to use and love cast iron. You could also use a rimmed baking sheet lined with parchment.
Do You Have to Peel Beets Before Roasting?
You don’t have to, but I highly recommend it! Many recipes have you roast them with the peels on, but I 100% prefer the pre-peel. For one, it’s loads easier (you don’t have to try to avoid burning yourself on hot beets!), less messy, and I think it helps remove that “earthy” taste people are opposed to.
Pro Tips/Recipe Notes
- The smaller the beets, the more tender they will be. If your store only sells large ones, cut them in half or even quarters before roasting.
- Feel free to leave the goat cheese off to make this dish vegan.
- Want to make this part of your meal prep? You can peel and “Hassleback” them up to three days before roasting. Just make sure you store them in an air-tight container. That makes them a fantastic make-ahead Thanksgiving dish.
- Save the beet tops for salads, smoothies, or sauteing. You can also freeze leftovers following the same method we use for Freezing Spinach.
More Healthy Vegetable Side Dishes
- Fried Cabbage With Bacon
- Spicy Sweet Potato Fries
- Instant Pot Steamed Broccoli
- Air Fryer Cauliflower
- Kale Chopped Salad
- Nana’s Cucumber and Onion Salad
- Blistered Shishito Peppers
- Air Fryer Zucchini Chips
- Encurtido {Honduran Pickled Vegetables}
- Check out all my other vegetable recipes
Hasselback Beets With Goat Cheese {Vegetarian}
Equipment
Ingredients
- 2 lbs beets {trimmed and peeled}
- 2 tsp olive oil
- 1/4 cup goat cheese
- 1/4 tsp flaky salt
- 1 tbsp hazelnuts {optional}{chopped}
Instructions
- Preheat the oven to 400 degrees F. Place a cast iron skillet on the bottom rack of the oven.
- Cut the tops and root end off of the beets. Set the greens aside for salads. Use a sharp knife and peel the skin off.
- Cut each beet in half; quarters for larger ones.
- With a sharp knife, make thin cuts on the top side of the beet (where the skin was), stopping just before you fully cut through. (See photo above in post for an example)
- Drizzle a bit of olive oil in the hot skillet and swirl it around to coat the bottom.
- Place the beets in the skillet and drizzle olive oil over each beet. Lightly tent with foil.
- Roast for 25 minutes, or until you can easily pierce the beet with the tip of a knife.
- Top with crumbled goat cheese, chopped hazelnuts, and a generous pinch of salt.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This method made our garden beets really pop at the dinner table! We added a drizzle of balsamic and honey before serving and they were a huge hit.
Love the idea of some honey too!
When we have Hasselback potatoes, I put a chopstick on either side of the potato so that when I slice down, I don’t cut right down to the board – so no odd bits of potato. This would work well with beets too 🙂
I have seen that trick before and had thought about trying it for these. But uncooked beets were so hard I wasn’t worried about cutting too deeply.