Beautiful beets are available in most grocery stores, but if you can get to a farmers’ market that is the way to go. Beets are colorful and good for you. Then add goat cheese, and wow, you can’t go wrong. Make extra, the leftovers are great.


Recipe and photo by Harry Katz


12 red, golden, purple, or any kind of beets (2 inches in diameter), trimmed, roasted, and peeled (you can do this a day early)
1 cup crumbled soft fresh goat cheese (about 5 ounces)
Salt and pepper to taste
Parmesan cheese (shaved)
Freshly squeezed lemon juice
Fresh basil


1. Preheat oven to 350 degrees. Line rimmed baking sheet with foil. Place beets on sheet (if using both light- and dark-colored beets, place them on separate sheets to prevent discoloration). Sprinkle beets lightly with water. Cover tightly with foil. Bake until beets are tender when pierced with fork, about 40 to 60 minutes. Cool on sheet. Peel beets. (Can be prepared one day ahead; store in resealable plastic bag and chill.)

2. Using a cheese slicer, mandolin, or knife, slice roasted beets very thinly. Slightly overlap slices on a serving dish. Squeeze lemon over the prepared beets. Top with fresh goat cheese, thinly sliced fresh basil, and shaved Parmesan cheese. Add black pepper and salt to taste. Serves 4–6.

Read more about garden gourmet here (includes another beet recipe). 

Article originally published in the June 2016 issue of Missouri Life.