Crispy Smashed Golden Beets with Whipped Goat Cheese Tips, FAQ & printable recipe

Tips for success

For the crispiest beets, make sure they are completely dry before roasting. After boiling, pat them dry with a clean kitchen towel. Also, don’t overcrowd the baking sheet—leave space between each beet so the hot air can circulate and crisp the edges.

Toasting the pistachios before crushing brings out their nutty flavor and extra crunch.

Simply heat a small skillet over medium heat, add the pistachios, and toast for 2 to 3 minutes until fragrant, then crush. This extra step takes only a few minutes and makes a big difference.

Variations

• Herb-Infused Whipped Cheese: Add 2 tablespoons of chopped fresh chives or parsley to the food processor along with the goat cheese. This adds a fresh, savory note that complements the beets. You can also swap the dill garnish for mint or basil.
• Spicy Honey Drizzle: Stir a pinch of red pepper flakes or a few drops of hot sauce into the honey before drizzling. The heat contrasts nicely with the sweet beets and creamy cheese. Adjust the amount to your preferred spice level.
• Balsamic Glaze Finish: Replace the honey drizzle with a balsamic glaze for a tangy-sweet alternative. The dark glaze looks striking against the yellow beets and white cheese. Use a good-quality store-bought glaze or reduce balsamic vinegar on the stove.
• Roasted Garlic Whipped Cheese: Fold in 1-2 cloves of roasted garlic (mashed) into the whipped goat cheese. The mellow, sweet garlic flavor pairs beautifully with the beets. Roast the garlic ahead of time, or use a small amount of raw garlic for a sharper kick.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The beets and cheese can be kept together, but the beets will soften.

Freezer

Freezing is not recommended, as the texture of both the beets and the whipped cheese will suffer.

Reheat

To reheat, place the beets on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes.

Leftover beets and whipped goat cheese can be stored separately in airtight containers in the refrigerator for up to 3 days. The beets will lose their crispness, but they still taste great.

Reheat the beets in a 400°F (200°C) oven for 5 to 7 minutes to revive some crunch, and let the cheese come to room temperature before serving.

The whipped goat cheese can be made up to 2 days ahead and stored in the refrigerator.

The beets can be boiled and smashed a day ahead; keep them covered in the refrigerator and roast them just before serving. Assemble the dish right before serving to maintain the contrast of hot and cold.

Serving ideas

Serve this dish immediately after assembling, while the beets are still hot and crispy. The contrast of hot, crunchy beets with cold, creamy whipped cheese is the signature experience.

It works beautifully as an appetizer for a dinner party or as a side dish alongside roasted chicken or grilled fish.

For a more substantial meal, spoon the beets and cheese over a bed of arugula or mixed greens. The peppery greens balance the sweetness of the beets and honey. You can also serve it as a topping for toasted sourdough or as a filling for wraps.

Frequently asked questions

Recipe card

Crispy Smashed Golden Beets with Whipped Goat Cheese

Prep 20 minCook 35 minTotal 55 minServes 4

Ingredients

• 5 medium golden beets, scrubbed and trimmed
• 2 tbsp olive oil
• 1 tsp sea salt flakes
• 1/2 tsp black pepper
• 150 g goat cheese, softened
• 2 tbsp Greek yogurt
• 1 tbsp honey
• 1 tsp lemon zest
• 3 tbsp crushed roasted pistachios
• Fresh dill sprigs, for garnish, to taste

Instructions

1. Place the scrubbed golden beets in a large pot and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook until the beets are tender when pierced with a knife, about 25 to 30 minutes. Drain and let cool just until handleable.
2. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Once the beets are cool enough to handle, place them on the prepared sheet. Using the bottom of a heavy glass or jar, press down firmly on each beet to smash it flat, creating craggy edges. Aim for about 1/2-inch thickness.
3. Drizzle the smashed beets with olive oil and sprinkle with sea salt flakes and black pepper. Use your hands or a brush to coat the beets evenly, including the cut surfaces. Roast for 25 minutes, flipping halfway, until the edges are deeply caramelized and crispy.
4. In a food processor, combine the goat cheese, Greek yogurt, honey, and lemon zest. Process until completely smooth and fluffy, about 2 minutes, scraping down the sides as needed. The mixture should be light and cloud-like.
5. Transfer the whipped goat cheese to a serving platter and use the back of a spoon to swirl it into an even, decorative layer. Leave some texture in the swirls—these will catch the beet juices and honey.
6. Once the beets are roasted and still hot, carefully arrange them over the whipped goat cheese. Nestle them into the swirls so some cheese remains visible. Work quickly to keep the beets hot—the contrast of hot and cold is part of the magic.
7. Drizzle the remaining honey over the beets and cheese. Sprinkle with crushed roasted pistachios and top with fresh dill sprigs. Serve immediately while the beets are hot and the cheese is cold.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

280

Protein

9 g

Carbohydrates

18 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.