Roasted beets may not be on everyone’s list of favorite foods, but this craft beered-up version paired with goat cheese may present beets in a better light. Or so I hope. Even Chris liked them and he is one of them roasted beets non-fans. Recognizes the nutritional value and culinary worth, cooks with them (had a hit roasted beets with smoked house ricotta salad last summer at his restaurant), but apart from tasting one or two won’t eat them. Go figure.
I do think that the combination of roasting (which concentrates the natural sweetness of the beets) and the beer glaze contrasted with the goat cheese tartness results in a well rounded flavor blend. For these beets I added some Alaea sea salt (Chris’ idea) and fresh time, definitely a good call, but feel free to garnish as you please.
I love the beer glaze I used for this dish because it has a little bit of garlic in it and uses only three ingredients. I like to make a batch of it ahead of time and keep it refrigerated in a mason jar to use whenever I need it. In my experience it can save for two weeks – guaranteed. We have not kept any for longer than that as it gets used up quickly. It is so versatile – it can go on chicken, pork chops, salmon, shrimp, Brussels sprouts etc.)
(Check out this different beer glaze recipe for a garlic free version.) Oh, the joys of cooking with craft beer!
Our grocery store sells these bigger beets in bunches of three (they are about as big as a medium sized onion head). I find that this is plenty for any roasted beet recipe, assuming more than one person ate:). Consume too much of this root vegetable in one seating and you shall face the consequences, haha. Red beets are an excellent source of dietary fiber and act as a ‘brush’ to the intestinal walls. Other incredible health benefits of this nutrient packed vegetable include detox support, anti-cancer cells fighting properties, anti-inflammatory and blood pressure lowering properties((http://www.health.com/nutrition/beets-health-benefits)).
I made myself a tiny appetizer plate and paired them with a saison. They were delicious to have while still warm. Their juiciness, aided by the glaze really cut through the slight chalkiness of the goat cheese and I must say – what a pretty dish!
Of course, you can always use the roasted beets as a salad ingredient or a side. Not to miss though is the following
Serving Suggestion – Bruschetta with Beer Glazed Roasted Beets
As simple as placing the goat cheese dressed pieces of roasted beets over bruschetta as a topping. To easily prepare bruschetta slice a baguette in just under an inch thick pieces, arrange them on a baking sheet, sprinkle with salt and pepper and drizzle them with olive oil. Place in a 350°F oven for 6-8 minutes to dry them out and let them cool off before topping with the red beets.
Roasted Beats with Beer Glaze and Goat Cheese
Sweet roasted red beets elevated by an amber beer & garlic glaze. Top with goat cheese and Alaea sea salt and enjoy with your favorite craft beer. A saison, an Amber ale or a Belgian ale will be perfect. The glaze can be used with a variety of foods such as shrimp, chicken, salmon, carrots, etc). Recipe will result in extra glaze which can be stored refrigerated in a mason jar.
- 3 red beets, about as big as a medium sized onion
- 1 tbsp vegetable or olive oil
- 1/2 cup goat cheese chunks
- 1 Amber ale, 12 oz
- 3 tbsp soft brown sugar
- 2 cloves of garlic, crushed
- pinch of Alaea sea salt for garnish
- thyme of other fresh herb for garnish
- Make the glaze first.
- In a sauce pan over medium-high heat pour the beer and add the sugar and crushed garlic. Stir frequently and cook until reduced enough to coat the back of a spoon.
- Let the glaze cool off. Extra glaze (unused for coating the beets) can be saved refrigerated in a mason jar for later use.
- Peel the beets working over a sheet pan or a surface that can be easily wiped clean and won't stain from their juice.
- Slice in discs (about 1/4 inch thick or thinner if you want them to be crispy).
- Turn the oven on to 400° F and thoroughly grease a sheet pan with the oil.
- Arrange the beets over the pan then brush glaze over each individual disc.
- Roast in the oven for about 6-8 minutes and pull out for a repeat brushing with the glaze (if desired).
- Continue roasting until beets begin to firm up and get crisp around the periphery. If juicier texture is desired pull out of the oven in about 8-10 minutes after the second glazing. If crispier slices are preferred leave a little longer.
- Take out of the oven and spoon bits of goat cheese over each disc.
- Garnish with the sea salt and fresh herb(s).
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 207Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 203mgCarbohydrates: 19gFiber: 2gSugar: 12gProtein: 7g
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Thank you Nicoletta:) I very much appreciate your words!
Nicoletta @sugarlovespices says
Your pictures look great and we are actually fans of roasted BEETS. Never tried a beer glaze but I am sure it tastes so good paired with the goat cheese (another favorite). Your serving suggestion is perfect ?
[email protected] says
I am a huge fan of beets and you’ve managed to take them to a whole new level! Love your photography!!
You and I both! Beets are such a super food. Thank you for the kind words.
Rachelle @ Beer Girl Cooks says
Beer, roasted beets, and goat cheese? Sign me up! And your photos are beautiful!
Thank you Rachelle:)
Cathy | whatshouldimakefor.com says
Roasted beets are definitely on my list of favorites, though not everyone in my family agrees. More for me! And goat cheese is the perfect pairing!
Thank you Cathy! I totally agree – roasted beets + goat cheese = simply delicious.
Kelsie | the itsy-bitsy kitchen says
I love beets so much! These sound perfect and the idea of using them as a bruschetta topping is incredible!
Thank you Kelsie. I totally think that pairing roasted beets, goat cheese and bread works:)