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Balsamic Roasted Beets with Orange Tarragon Goat Cheese

fall vegetable dishes

Yes, beets do turn everything they touch (your hands, your dishes, your counters, etc) an intense shade of fuschia, but there are so many reasons to brave their staining power and love them anyway.

First, they’re packed with vitamins, minerals, and powerful antioxidants called betalains.

Second, they’re an amazing source of puns.

They can’t be beet. We got the beet! You can’t stop the beet.

Okay, we can stop this silly process and let you get to cooking.


  • 4 beets, greens removed
  • 4 teaspoons balsamic vinegar
  • 1/4 cup goat cheese
  • 1/2 tablespoon fresh orange zest
  • 1 teaspoon fresh tarragon, chopped


  • Preheat oven to 425 F.
  • Place each beet on a separate square of tinfoil and drizzle each with 1 teaspoon balsamic before wrapping up and placing them onto a baking sheet.
  • Place baking sheet into oven and allow beets to roast for 40 minutes.
  • When the beets are fork tender, remove from the oven and allow to cool slightly before using a paper towel to wipe away the outside skin of each beet.
  • Cut beets into large cubes and set aside.
  • In a clean, small mixing bowl, add goat cheese, orange zest, and tarragon, and use a fork to mix until well combined.
  • Top beets with a sprinkle of goat cheese. Enjoy!


It’s a really simple way to cook beets, since you don’t even have to peel them first. (The skins will come off really easily after they’re roasted, we promise.) And the zesty goat cheese-tarragon topping makes it seem like a fancy, elaborate dish you worked really hard on. (We won’t tell.)

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