Roasted Beets

with Pistachios & Goat Cheese

Oven roasted beets with creamy goat cheese, red onions, pistachios tossed together with a red wine vinaigrette! Makes a great vegetarian side for the holidays.

White Bag


–Beets  –Olive oil  –Red onion  –Pistachios –Goat cheese crumbled Red wine vinaigrette –Olive oil –Red wine 15 ml –Honey –Dijon mustard  –Salt  –Black pepper


Pre-heat your oven to 425 F degrees. Wash and scrub the beets and then trim the top and bottom and cut each beet into 2 pieces.

Place them on a baking sheet lined with parchment paper and drizzle olive oil on top.

Use your hands to coat the beets with the olive oil.

Sprinkle some salt and pepper and place the beets on the baking tray with the cut side facing down and bake at 425 F degrees for 25 to 30 minutes or until you can insert a fork easily inside the beet.

Once done, let them cool and then peel the skin off. You can use a peeler or the skin can also be easily peeled by hands.

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For detailed instructions with pictures and helpful tips!