Saving Room for Dessert

Everyday Recipes - Delicious Travel

Home

40 Comments

roasted beets with pickled onions & crumbled goat cheese

This post may contain affiliate links. Please read my disclosure policy.

Sometimes simplicity steals the show.  That’s how it is with this combination of flavors.  Oven roasted beets, tart, creamy fresh goat cheese, crisp pickled onions – oh my.  This was a very happy impromptu side dish.

As you’ve probably seen 100 times on blogs from all over the world, roasting beets is super simple and the perfect way to prepare these purple gems.  Once fully roasted, peel the beet to reveal a glossy shiny skin.
As for the pickled red onions, we liked them but will try another recipe or two before posting.
I used a combination of pickling spices, sugar and vinegar.  I wish I had put the spices in a cheese cloth so we didn’t have to pick them out of the onions.
They were good but I think they can be better.
Pickled onions are great on everything from salads to sandwiches.
I’ve shared some links to other recipes I want to try.  Check them out and see what you think!
Roasted Beets with Pickled Onions and Goat Cheese
1 cup of pickled onions
1/4 cup crumbled goat cheese
4 beets
Preheat oven to 375 degrees.
Cut the greens from the top of the beets leaving 1 inch of stems still attached.  Leave the root intact and wash the beets in cool water. Rub each beet with olive oil.  Place a large piece of foil on a baking sheet and place the beets on the foil spaced an inch or so apart.   Cover with an additional sheet of foil and seal into a package.  Bake at 375 degrees for about an hour or until beets are tender.
Remove the beets from the foil and allow them to cool enough to handle.  Remove the tops and the root, then peel.  Cut each beet into quarters.
Serve with pickled onions and goat cheese.
These pickled onion recipes look pretty tasty – can’t wait to try again!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
(WINNER ANNOUNCED)
 
Congratulations to No. 38 – Kate.  Please send an email to savingdessert@aol.com with your complete name and address so I can send your gift card!  Congratulations again and thanks for being a blog groupie!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Now for the GIVEAWAY!  Since we’ve been busy with the October wedding extravaganza I didn’t have a chance to celebrate my two year blog-iversary!  Let’s celebrate it now!
Please ENTER for a chance to win a $30 Williams-Sonoma gift card by:
1.  Leaving a comment answering the following question:  Are you cooking for Thanksgiving and if so do you serve ham or turkey?
For additional chances to win:
2.  ‘Like’ Saving room for dessert on Facebook and leave a comment saying you ‘LIKED’ SRFD;
3.Become a follower of Saving room for dessert and leave a comment telling me you are a follower;
 
If you already like SRFD on Facebook and are a follower, leave a comment for each letting me know!
And … because I appreciate you all so much and can’t believe you take time our of your busy day to stop by for a visit –
 
4.  Please leave a comment with a link to your blog and let us know how long you have been blogging. We can start a support group for obsessed bloggers! 
 
 If you don’t have a blog, leave a comment letting us know don’t need a support group 🙂
That’s 4 chances to win!
I’ll pick a number using random.org and announce a winner on Thursday, November 1st.
Good luck and thanks so much for stopping by!
Tricia

Before you leave

Join my free email list and get a FREE e-cookbook!
Never miss a recipe - sign up today!

You may also like these

23 Favorite Christmas Cookies, Candy & Cake RecipesIt’s good to be yellowPumpkin Butter Cinnamon Buns with Pumpkin Spiced Cream Cheese Icing & PecansSpicy Shrimp & Fried Cornfresh corn and basil tart
Previous Post:
Next Post:

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

40 Comments

  7. Anna and Liz Recipes says

    Hi Tricia! <br /><br /> Love your recipe with beets and pickled onions. I am a follower and have been since I started our blog in 2011. We have been blogging for about a year and half (I believe, or more). We always cook on Thanksgiving and we will be making a Turkey, of course!<br />

    reply to this comment >

  15. Miss Smart says

    I love beets any which way. I have recently started peeling them FIRST because it is a bit less messy and painful on my finger tips. :)<br /><br />I am not cooking for Thanksgiving, but it is tradition in my family to have both ham AND turkey!

    reply to this comment >

  20. The Café Sucré Farine says

    You're right Tricia about simple things are the best. This is simply spectacular – looking and sounding! The pink and ruby red colors look gorgeous together and the sprinkle of white, creamy goat cheese is definitely a crowning touch. I wish I had a bowl of this for my lunch ………. How far do you live? Don't North Carolina and Virginia share a border? I'll meet you there ………

    reply to this comment >

  34. Mary says

    Congratulations on your two year anniversary, Tricia! That's awesome. It isn't Thanksgiving without a turkey for our family. Ham is more likely to be seen at Christmas or Easter.<br /><br />I have David Lebovitz's recipe for pickled onions on my list already. Now I'm off to check out a few others before trying it! Or maybe I'll just wait and see what you come up with. Hmmmm,

    reply to this comment >

  36. scrambledhenfruit says

    I love beets and never have to share because no one else here likes them. I bet they're good with the pickled onions- I love beets pickled as well. I'll be going to my mom's for Thanksgiving, but will definitely be cooking something(s) to share. There'll probably be both turkey and ham, as well as fried oysters! 🙂

    reply to this comment >