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

Recipe by Cooking Light April 2014


Credit: Brian Woodcock; Styling: Lindsey Lower

Recipe Summary

15 mins
1 hr 40 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • 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.

  • 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.

Nutrition Facts

101 calories; fat 3.8g; saturated fat 2.5g; mono fat 0.9g; poly fat 0.2g; protein 6g; carbohydrates 12g; fiber 3g; cholesterol 9mg; iron 1mg; sodium 254mg; calcium 86mg.