Roasted beets with crushed pistachios and goat cheese

A side dish that’s as good in Spring as it is in the Fall. I like to make this at Thanksgiving. It starts with oven roasted beets. I prefer to cube them, then roast for about 40-50 minutes until soft – but not browed.

I finished them with crumbled goat cheese and lots of shelled and crushed pistachios. Bonus points if you can get golden and red beets into the dish – it’s really an eye popper!

Stuart

Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.

As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!

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