Beets with Goat Cheese and Pine Nuts
Beets with Goat Cheese is an earthy, simple fall dish with a bold combination of sweetness and tang. Coated in a balsamic dressing and topped with red onion and pine nuts, this delicious salad comes together in minutes!
Servings: 4 servings
Calories: 294kcal
Ingredients
- 2 lbs beets washed, root and leaves trimmed
- 3 tbsp olive oil extra virgin
- 2 tbsp balsamic vinegar
- 1 large garlic clove grated
- 1/3 cup red onion thinly sliced
- 1/3 cup goat or feta cheese crumbled
- 1/4 cup pine nuts
- Salt and pepper to taste
Instructions
Cook Beets in Instant Pot:
- In Instant Pot, add 1 cup water and trivet. Place beets on top.
- Close the lid, turn pressure valve to Sealing and cook on High Pressure for 20 minutes.
- Release pressure immediately using Quick Release method and open the lid.
- Test beets for doneness by poking with the knife. If the knife pierces flesh without much resistance, beets are ready.
- Cool off beets. To peel beets, use paper towel or parchment paper and scrub beets with it. Peel should slide off.
Cook Beets on the Stove:
- To make sure they cook evenly, I cut large beets in half. Add beets to a medium pot, cover with water and bring to a boil. Reduce heat to low, cover with lid and cook for 50-60 minutes or until fork tender.
- Drain beats and let cool until safe to handle. To peel beets, use paper towel or parchment paper and scrub beets with it. Peel should slide off.
Roast Beets:
- Preheat oven to 400 degrees F. Line cast iron pan or Dutch oven with parchment paper, place beets on top and cover.
- Roast for 50-60 minutes or until fork tender.
- Let cool until safe to handle. To peel beets, use paper towel or parchment paper and scrub beets with it. Peel should slide off.
Make Salad:
- Chop beets and add to medium bowl along with olive oil, balsamic vinegar, garlic, salt and pepper. Stir. You can store beetroot like this for up to 10 days in the fridge in a container.
- When ready to eat, add red onion, toasted pine nuts and crumbled goat or feta cheese. Give a few gentle stirs and enjoy!
Notes
- Store: Once beets are cooked and tossed in the oil, vinegar, and garlic it can be stored in a container in the fridge for up to 10 days. The longer it sits in the juices the more the flavours come together. Cooked beets on their own (without a dressing) will keep in the fridge in an airtight container for up to 5 days.
- Cooking and cooling tip: No matter how you choose to cook beets, always make sure they are cooked by piercing with a fork. And always cool them off before peeling.
- Hot or cold: This dish can be served both warm or cold. Great during the cool winter months, but also works well for summer BBQs.
- Cheese: Both goat and feta cheese crumble nicely and result in a creamy texture when served on warm beets. Feta may add a bit more salt to your dish.
- Nuts: Swap out the pine nuts for walnuts, almonds or pecans.
Nutrition
Serving: 1cup | Calories: 294kcal | Carbohydrates: 26g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 319mg | Fiber: 7g | Sugar: 18g