Roasted Beets with Honey Beet Cream and Goat Cheese Crumbles
- Sipping Sense
- 3 days ago
- 1 min read
Simple, elegant, and packed with flavor, this colorful roasted beet salad is a perfect starter or light meal. The earthy richness of beets pairs beautifully with the creamy sweetness of honey beet cream and tangy goat cheese crumbles. Add a bed of arugula for an extra layer of freshness and texture.
This recipe is as easy as it is impressive, and it’s guaranteed to win over both beet lovers and skeptics alike.
Serves 4
Ingredients
3–4 medium beets (baked, peeled, and sliced thin)
1 tbsp beet juice (from cooked beets)
1 tbsp honey
3 tbsp ricotta cheese
Goat cheese crumbles
Optional: Arugula
Instructions:
Prepare the Beets:
Bake beets until tender, then peel and slice thin. Reserve 1 tablespoon of beet juice from the cooked beets. Chill the beet slices in the fridge while preparing the sauce.
Make the Honey Beet Cream:
In a small bowl, combine honey, beet juice, and ricotta cheese. Mix until smooth and creamy.
Assemble the Salad:
On a plate, drizzle a small spoonful of honey beet cream, add a slice of beet, then repeat until you have a 1-inch high stack. Top with goat cheese crumbles and an additional drizzle of sauce around the plate.
Optional Finish:
Garnish with a few arugula leaves for color and peppery contrast.
