Roasted Beet & Goat Cheese Log
A delightful appetizer combining earthy roasted beets and creamy goat cheese, perfect for gatherings and parties.
Servings: 8 servings
Calories: 150kcal
Ingredients
Main Ingredients
- 1/4 cup fresh parsley, finely chopped Adds freshness and visual appeal.
- 8 oz goat cheese, softened Provides a creamy and slightly tangy base.
- 1/4 cup pistachios, chopped Adds crunch and earthy depth.
- 1/2 cup roasted beets, grated Brings vibrant color and moisture.
- 1 tablespoon honey Offers a touch of sweetness.
- 1/4 teaspoon garlic powder Adds a subtle savory note.
- 1 tablespoon olive oil (for roasting) Enhances flavor during roasting.
- 1/4 teaspoon black pepper Elevates the dish with a hint of spice.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Rinse the beets thoroughly under cold water. Toss the beets in olive oil until well coated. Wrap each beet tightly in aluminum foil and place on a baking sheet. Roast for 45 to 60 minutes until fork-tender. Allow to cool and then peel and grate the beets.
- In a mixing bowl, combine the grated beets, softened goat cheese, honey, garlic powder, and black pepper. Mix until smooth and homogeneous, which will turn the cheese a beautiful pink hue.
- Lay a large piece of plastic wrap on a surface. Spoon the beet and cheese mixture onto the center. Shape into a log using the wrap to guide you, then tightly wrap and chill in the refrigerator for at least one hour.
- Before serving, mix chopped pistachios and parsley in a shallow dish. Carefully unwrap the log, and roll it in the pistachio mixture until thoroughly coated.
- Slice into thick rounds and serve on a platter with crackers, crostini, or veggie sticks.
Notes
For extra flavor, add lemon or lime zest to the cheese mixture. Let the log sit overnight in the fridge for better flavor melding. Experiment with other herbs like dill or chives for variety. Substitute pistachios with walnuts or almonds if desired.