Roasted Beets

Roasted Beets with Gorgonzola cheese

Beets are best when cooked in season i.e. June to December in the US.


  • 4 fresh beets
  • 4 cloves garlic, crushed
  • Olive oil to coat the beets individually
  • Handful walnuts
  • Gorgonzola, goat or feta cheese (keep frozen until ready to use if you don't want them crumbled)
  • 2 Tbsps. light raspberry vinaigrette
  • Salt for taste
  • Aluminum foil


Rub beets generously with olive oil; loosely wrap individually in aluminum foil with a crushed garlic. Heat oven to 400°C. Roast beets until cooked.

Remove from oven, open foil. Peel skin of beets. Cut into large chunks. Remove the cheese of your choice from freezer. Slice cheese and place evenly over beets.

Spread walnuts around, sprinkle olive oil over contents and return to oven until cheese chunks melt. Remove dish, add the vinaigrette. Toss and serve.

    ^ Please contact me for help with any of these ingredients or utensils.

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