Roasted Baby Beets with Creamy Goat Cheese Dip

Photo: Brian Woodcock; Styling: Lindsey Lower  

If using multiple colors of beets, roast the red ones separately to keep their color from bleeding into the others.

Yield: Serves 6
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 1 Hour, 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 101
  • Fat: 3.8g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 6g
  • Carbohydrate: 12g
  • Fiber: 3g
  • Cholesterol: 9mg
  • Iron: 1mg
  • Sodium: 254mg
  • Calcium: 86mg


  • 1 1/2 pounds baby beets (about 12)
  • 1/4 cup water
  • 2 unpeeled garlic cloves
  • 4 thyme sprigs
  • 3/4 cup low-fat buttermilk
  • 1 tablespoon chopped fresh dill
  • 2 tablespoons prepared horseradish
  • 1/2 teaspoon finely grated lemon rind
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 ounces soft goat cheese (about 1/3 cup)
  • Dill sprigs (optional)


  1. 1. Preheat oven to 400°.
  2. 2. Rinse beets thoroughly. Leave 1-inch stem on beets; reserve greens for another use. Arrange the beets, 1/4 cup water, garlic, and thyme in a 13 x 9-inch glass or ceramic baking dish. Cover with foil; bake at 400° for 1 hour or until tender. Uncover dish; cool completely. Reserve garlic and pan juices; discard thyme. Peel beets, keeping stems intact. Cut beets lengthwise into quarters.
  3. 3. Squeeze garlic pulp into a mini chopper; discard peels. Add buttermilk and next 6 ingredients (through goat cheese); process until smooth. Spoon 3 tablespoons sauce onto each of 6 plates; arrange 8 beet quarters over sauce. Drizzle 1/2 teaspoon pan juices over each serving; garnish with dill sprigs, if desired.
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