Roasted Beet & Goat Cheese Log
Roasted Beet & Goat Cheese Rounds
(With Honey, Herbs, and Crunchy Nuts)
These vibrant beet “donuts” are an elegant, crowd-pleasing appetizer. Sweet roasted beets meet creamy, tangy goat cheese, finished with fresh herbs, toasted nuts, and a sweet-tart balsamic drizzle.
Ingredients
For the beets:
2–3 large red or golden beets
1–2 tbsp olive oil (for roasting)
For the filling:
8 oz (226 g) goat cheese, softened to room temperature
1 tbsp olive oil (for the cheese)
1 tbsp honey (plus extra for drizzling)
¼ tsp black pepper
¼ tsp garlic powder (optional)
For garnish:
Fresh parsley or thyme, finely chopped
Chopped pistachios or walnuts (toasted for extra flavor)
Balsamic glaze (store-bought or reduced balsamic vinegar)
(With Honey, Herbs, and Crunchy Nuts)
These vibrant beet “donuts” are an elegant, crowd-pleasing appetizer. Sweet roasted beets meet creamy, tangy goat cheese, finished with fresh herbs, toasted nuts, and a sweet-tart balsamic drizzle.
Ingredients
For the beets:
2–3 large red or golden beets
1–2 tbsp olive oil (for roasting)
For the filling:
8 oz (226 g) goat cheese, softened to room temperature
1 tbsp olive oil (for the cheese)
1 tbsp honey (plus extra for drizzling)
¼ tsp black pepper
¼ tsp garlic powder (optional)
For garnish:
Fresh parsley or thyme, finely chopped
Chopped pistachios or walnuts (toasted for extra flavor)
Balsamic glaze (store-bought or reduced balsamic vinegar)
Instructions
1. Roast the beets
Preheat oven to 400°F (200°C).
Scrub beets clean, trim the tops, and wrap each one tightly in aluminum foil.
Roast for 45–60 minutes, until a knife slides through the center with no resistance.
Let them cool just enough to handle, then slip off the skins with your fingers (they should come off easily).
2. Slice and create the “rings”
Cut the peeled beets into thick rounds, about ½–¾ inch (1.5–2 cm) thick.
Using a small round cookie cutter (or the tip of a paring knife), carefully remove the center of each slice to form a neat ring. Save the centers for snacking or salads!
3. Make the creamy filling
In a small bowl, combine the softened goat cheese, 1 tbsp olive oil, honey, black pepper, and garlic powder (if using).
Beat with a fork or small whisk until the mixture is light, smooth, and fluffy.
4. Fill the beet rings
Transfer the cheese mixture to a piping bag (or a zip-top bag with the corner snipped off) for the neatest presentation.
Pipe the filling generously into the center hole of each beet ring, mounding it slightly on top.
(No piping bag? Just spoon it in and smooth with the back of a small spoon.)
5. Garnish and serve
Sprinkle the filled rings with fresh herbs and chopped nuts.
Drizzle lightly with balsamic glaze and/or a final touch of honey.
Serve immediately, or chill for up to 2 hours before serving—bring back to room temperature for the best flavor.
Chef’s Tip: For even more color contrast, use a mix of red and golden beets. If you’re short on time, you can roast the beets a day ahead and store them in the fridge—just bring them to room temp before assembling.
1. Roast the beets
Preheat oven to 400°F (200°C).
Scrub beets clean, trim the tops, and wrap each one tightly in aluminum foil.
Roast for 45–60 minutes, until a knife slides through the center with no resistance.
Let them cool just enough to handle, then slip off the skins with your fingers (they should come off easily).
2. Slice and create the “rings”
Cut the peeled beets into thick rounds, about ½–¾ inch (1.5–2 cm) thick.
Using a small round cookie cutter (or the tip of a paring knife), carefully remove the center of each slice to form a neat ring. Save the centers for snacking or salads!
3. Make the creamy filling
In a small bowl, combine the softened goat cheese, 1 tbsp olive oil, honey, black pepper, and garlic powder (if using).
Beat with a fork or small whisk until the mixture is light, smooth, and fluffy.
4. Fill the beet rings
Transfer the cheese mixture to a piping bag (or a zip-top bag with the corner snipped off) for the neatest presentation.
Pipe the filling generously into the center hole of each beet ring, mounding it slightly on top.
(No piping bag? Just spoon it in and smooth with the back of a small spoon.)
5. Garnish and serve
Sprinkle the filled rings with fresh herbs and chopped nuts.
Drizzle lightly with balsamic glaze and/or a final touch of honey.
Serve immediately, or chill for up to 2 hours before serving—bring back to room temperature for the best flavor.
Chef’s Tip: For even more color contrast, use a mix of red and golden beets. If you’re short on time, you can roast the beets a day ahead and store them in the fridge—just bring them to room temp before assembling.