Beets and Goat cheese, the fresh way.


A very simple dish that will wow your friends with both color and taste.  Don't be afraid of fresh beets.  Fantastic dish, anytime of year.

Fresh Beets with Goat cheese and spinach.


  • 1 bunch of fresh beets
  • 8 oz bag of fresh spinach
  • 4 oz Goat cheese


Total time: 40 minutes.  Most of which is just boiling the beets.

Special tools:  A pair of disposable gloves helps, but is not necessary.

Trim the beets of the greens and other non-desireable pieces.  Place then in a pot of water and bring to a boil and let sit for at lest 25 minutes.  Cook until fork tender, and turn off heat.  You can let them sit in the water while you prepare the rest of the dish, or the rest of your meal.


Break up the goat cheese in a bowl larger enough to add and mix warm beets.

When ready to serve, drain the beets in a colander, and set them on a surface that will be easy to clean and resists staining.  If you need to trim the ends again, do so now.  I like to cut the beets in half and set the cut side down on the surface.  Pinch the skin of the cut beet and it should pull off very easily.
Discard the skins and dice the beets to desired size.




Place warm beets in the bowl with the goat cheese and mix thoroughly.  The beets should turn a beautiful pink color as the cheese melts.

Serve of a bed of spinach, while still warm.

Salt and pepper to taste.  Sprinkle a small amount of goat cheese on top of finished product to garnish. .












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