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melting beets on a plate sprinkled with chopped parsley and crumbled goat cheese

Melting Beets

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5 from 1 review

If you think you don’t like beets, these melting beets might change your mind. Slow-roasted with olive oil and herbs, they become incredibly tender—almost buttery in texture—with a lightly caramelized exterior and deep, earthy sweetness. This method transforms beets into something rich and comforting, while still letting their natural flavor shine.

  • Total Time: 1 hour
  • Yield: 6 1x

Ingredients

Units Scale
  • 2 1/2 pounds medium-large beets, trimmed, peeled and cut across into 1-inch slices
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 cups, no-added sodium chicken broth
  • 2 tablespoons chopped fresh parsley, for garnish
  • 1/4 teaspoon black pepper
  • 1/3 cup crumbled goat cheese

Instructions

  1. Preheat the oven: Preheat your oven to 450°F.

  2. Prepare the beets: Place the peeled and cut beets in a large bowl. Combine the sliced beets, olive oil, and pepper. Mix all together until the beets are well coated.

  3. Roast: Place the beets evenly in a 9×13 metal baking pan (do not use a glass pan as glass will shatter!) Make sure they’re not touching and drizzle the remaining olive oil mixture on top. Roast for 20 minutes, then flip each beet disc to ensure both sides become crispy. Return the dish to the oven and roast for an additional 15 minutes.

  4. Add the stock: Flip the beets one last time. Add the vegetable stock to the roasting pan. Return to the oven and bake for the remaining 15 minutes.

  5. Serve and enjoy! Allow the beets to cool for a few minutes in the pan. Serve the beets on a platter and spoon any pan sauce over them. Garnish with crumbled goat cheese and parsley.

  6. Optional add-ons: Taste and adjust seasoning. Finish with a splash of balsamic vinegar or lemon juice, flaky salt, and fresh herbs if desired.

Find it online: https://www.amysnutritionkitchen.com/melting-beets/

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