Baked beetroot with cheese
4 servings
105 minutes
Baked beetroot with goat cheese is an Estonian culinary creation that combines simplicity and sophistication. The beets, roasted to tender sweetness, create the perfect base for soft, slightly tangy goat cheese. A dressing of olive oil, lemon juice, honey, and balsamic vinegar adds a balance of freshness and depth of flavor. The finishing touch—crunchy pumpkin seeds—adds textural contrast. This dish is perfect as a light appetizer or an elegant side dish, and its natural ingredients make it not only delicious but also healthy. In Estonia, it is often served at festive tables as the combination of vibrant flavors and appetizing appearance makes it a true centerpiece of the meal.
1
We wash the beets, wrap each in foil, place them in the oven at 200 degrees for 1-1.5 hours, depending on their size. We check readiness with a skewer.
- Beetroot: 2 pieces
2
We make the sauce: olive oil, juice of half a lemon, two teaspoons of honey, balsamic sauce, salt and pepper, mix thoroughly.
- Olive oil: 50 ml
- Lemon: 50 g
- Honey: 25 g
- Balsamic glaze: 30 ml
3
We cut the beet into thin circles (the thinner, the better). We beautifully arrange it on a plate, take goat cheese, and creatively scatter it over the beet.
- Beetroot: 2 pieces
- Goat cheese: 100 g
4
We drizzle everything with sauce and garnish with pumpkin seeds.
- Balsamic glaze: 30 ml
- Pumpkin seeds (pepitas): 5 g
