• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fine Foods Blog
  • Home
  • About Me
  • Recipes
  • Travel
  • Work With Me
  • Shop
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • Work With Me
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Subscribe
    • Work With Me
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Oven Roasted Beets with Goat Cheese, Orange Vinaigrette, and Mint

    Oven Roasted Beets with Goat Cheese, Orange Vinaigrette, and Mint

    Published: Jul 14, 2020 · Modified: Jun 28, 2022 · by Debra with Leave a Comment · 1262 words. About 7 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    Whole oven roasted beets with goat cheese is a classic combo. Toss them in a citrusy orange vinaigrette and then you've really got some flavor! This is an easy, beautiful side dish that can be made ahead.

    A gold spoon sits in a pink bowl full of oven-roasted beets with goat cheese, orange vinaigrette, and mint.

    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Let's roast some beets whole in the oven. When they come out they'll have a beautiful texture, and be pretty to look at, too. But what next?

    Beets are earthy and sweet, so they pair well with other slightly sweet, bright, and acidic things like goat cheese, citrus, vinegars, and herbs, so let's use all of them!

    The flavors in this side dish work as well in the spring as they do in late summer and early fall so I hope you'll enjoy it often. It's perfect for potlucks because the longer the beets sit in the vinaigrette, the better their flavor!

    Jump to:
    • Ingredients
    • Instructions
    • Tips
    • FAQs
    • Related Recipes
    • Recipe
    A bunch of freshly picked beets with their greens on a wooden surface.

    Ingredients

    • Beets: Choose firm, small to medium beets that are heavy for their size.
    • Soft goat cheese: Such as chevre.
    • Orange juice and zest: You know I never leave zest behind. This will be the centerpiece of our vinaigrette dressing.
    • Real maple syrup
    • Apple cider vinegar
    • Olive oil
    • Fresh mint
    • Kosher salt

    Instructions

    Adapted from Food & Wine.

    Preheat the oven to 375 degrees F.

    Remove the leaves and stems from the beets. (But don't throw them out! Keep them and cook them! Use them to make Sautéed Beet Greens with Garlic and Crushed Red Pepper.)

    Peeled beets and beet peelings on a wooden surface.

    Using a vegetable peeler or a small paring knife, peel the beets.

    Peeled beets in a Dutch oven seasoned with olive oil and salt, ready for roasting.

    Add ½ cup water to a Dutch oven with an oven-proof lid, then nestle the beets together in the bottom. If you have one or two that are much larger than the others, cut it in half or thirds so that they are all closer to the same size.

    Don't cut them too much though, you want them to cook evenly and you want them large enough to be cut into wedges once they are roasted.

    Oven-roasted beets in a Dutch oven.

    Drizzle the beets with olive oil and sprinkle with salt. Cover the Dutch oven and cook for about one hour, until you can easily run a knife through the roasted beets.

     Disclosure: am a part of the Lodge Cast Iron Blogging Partners Program. This Dutch oven was provided to me free of charge by Lodge Cast Iron. All opinions are my own.

    A fresh orange next to a microplane grater with orange zest.

    Meanwhile, make the dressing. Using a Microplane grater, zest the orange.

    A whisk sits in a glass bowl of orange vinaigrette.

    Add zest to a small bowl with the olive oil, orange juice, cider vinegar, maple syrup and salt. Whisk to combine.

    A spoon rests in a glass bowl filled with oven-roasted beets sliced into wedges tossed in orange vinaigrette.

    Remove the roasted beets from the oven and allow them to cool slightly. Once cool enough to handle but while they are still warm, slice into wedges and toss with the orange vinaigrette.

    Let the beets stand at room temperature in the dressing for at least 30 minutes. Transfer to a serving bowl and top with goat cheese and mint.

    alt=""

    Tips

    • It's very important to add the dressing to the roasted beets while they are still warm because they will absorb some of the dressing and have a much better flavor.
    • Wait until just before serving to tear the mint leaves, otherwise they may discolor around the edges.

    FAQs

    Do you have to peel the beets before roasting?

    Technically no, but I find that the peels can be hard to remove once they are roasted. I prefer to use a paring knife or a vegetable peeler to peel the beets before I roast them.

    Can you make this ahead?

    The beets can be roasted and tossed in the dressing one day ahead, then refrigerated. Allow to stand at room temperature for at least 30 minutes, stir to redistribute the dressing, then top with the goat cheese. Tear the mint leaves and sprinkle on top.

    Related Recipes

    More roasted vegetable side dishes to tempt your fancy!

    • Crispy Roasted Cauliflower with Parmesan and Garlic because is there anything better than crispy cauliflower?
    • Roasted Vegetable Salad with Charred Lemon Vinaigrette uses the whole lemon in the dressing!
    • Charred Broccoli with Calabrian Chili Paste, Feta, and Lemon Yogurt Sauce has just enough spice and just enough cool yogurt to balance things out.
    • Roasted Brussels Sprouts with Pistachios, Dates, and Lime keeps the brussels sprouts whole when roasting until they are just melting and luscious.

    Recipe

    Roasted beets tossed in orange vinaigrette topped with goat cheese and mint in a pink bowl with a gold spoon in it.

    Oven-Roasted Beets with Goat Cheese, Orange Vinaigrette, and Mint

    Whole oven-roasted beets have a wonderful texture in this easy, beautiful side dish that can be made ahead. The longer the beets swim in the dressing, the better the flavor!
    4.67 from 3 votes
    Print Pin Rate
    Course: Salad, Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Keyword: Oven roasted beets
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 4 people
    Calories: 353kcal

    Equipment

    • 4.5 quart Dutch oven
    • chef's knife
    • mixing bowls
    • microplane grater
    • cutting board
    • whisk

    Ingredients

    Roasted Beets

    • 2 lbs beets
    • ½ cup water
    • 2 tablespoon olive oil
    • salt

    Orange Vinaigrette and Toppings

    • ¼ cup olive oil
    • 1 tablespoon real maple syrup
    • 1 tablespoon apple cider vinegar
    • 2 tablespoon freshly squeezed orange juice
    • zest of one orange
    • 1 teaspoon kosher salt
    • 3 oz soft goat cheese such as chevre
    • handful fresh mint leaves
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 375 degrees F. Remove the leaves and stems from the beets and peel them.
    • Add ½ cup water to the Dutch oven, then nestle the whole beets together in the bottom. If you have one or two that are much larger than the others, cut in half or thirds so that they are all closer to the same size, but leave them large enough to be cut into wedges once cooked.
    • Drizzle the beets with olive oil and sprinkle with salt. Cover the Dutch oven and cook for about one hour, until you can easily run a knife through the roasted beets.
    • Meanwhile, make the dressing. Add orange zest to a small bowl with the olive oil, orange juice, cider vinegar, maple syrup and salt. Whisk to combine.
    • Remove the roasted beets from the oven and allow them to cool slightly. Once cool enough to handle but while they are still warm, slice into wedges and toss with the orange vinaigrette.
    • Let the beets stand at room temperature in the dressing for at least 30 minutes. Transfer to a serving bowl and top with goat cheese. Tear the mint leaves and sprinkle on top.

    Notes

    • If you bought the beets with the greens attached, don't throw them out! You can cook beet greens and eat them just like spinach or swiss chard. 
    • Peel beets just like you would an apple, working your way around them. Beets can be easily peeled with a good vegetable peeler. 
    • Be sure to use a Dutch oven that has an oven-proof lid. I used my Lodge cast iron Dutch oven for this recipe. It gives me nice even heat. Just remember that the lid handle gets hot! Use a pot holder!
    • It’s very important to add the dressing to the roasted beets while they are still warm because they will absorb some of the dressing and have a much better flavor.
    • Always use the zest of citrus if you're using the juice. Microplane graters are indispensable for this task. 
    • Wait until just before serving to tear the mint leaves, otherwise they may discolor around the edges.
     
    This post contains affiliate links. If you purchase through one of my links, I may make a small commission, at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
    Disclosure: I am a part of the Lodge Cast Iron Blogging Partners Program. This Dutch oven was provided to me free of charge by Lodge Cast Iron. All opinions are my own.
     

    Nutrition

    Calories: 353kcal | Carbohydrates: 26g | Protein: 8g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 839mg | Potassium: 765mg | Fiber: 6g | Sugar: 19g | Vitamin A: 311IU | Vitamin C: 15mg | Calcium: 72mg | Iron: 2mg
    « Gluten-Free Cornmeal Madeleines with Bacon, Sun-Dried Tomatoes, and Basil
    Sautéed Beet Greens with Garlic and Crushed Red Pepper »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Hungarian Chicken Paprikash
    • Cornmeal Pancakes with Strawberry Compote
    • Mango Avocado Salsa
    • Almond Flour Carrot Cake (Gluten Free!)

    Search more gluten-free recipes

    Trending Recipes

    • Salt Baked Fish
    • Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Palmiers Cookies (Elephant Ears)
    • Cast Iron Skillet Steak

    Chocolate Recipes

    • Gluten Free Triple Chocolate Buckwheat Cookies
    • Gluten Free Chocolate Ganache Tart
    • Chocolate Mousse Recipe
    • Gluten Free Brownies

    French Recipes

    • Romaine Hearts with Blue Cheese, Pears, and Pecans
    • Mussels in White Wine Sauce (Moules Marinières)
    • French Hot Chocolate (Chocolat Chaud)
    • Eggs en Cocotte with Spinach and Bacon

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclosure
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Fine Foods Blog