roasted beet and goat cheese toast with dill and lemon
You have no idea how hard it is for me to develop recipes on this blog that do not highlight beets everyday. If I had it my way, every recipe would include my favorite root vegetable. However, since I don’t want the world to turn purple I try to strategically stagger my beet recipes so they don’t appear on here everyday!
Thank god we are finally harvesting my other favorite root vegetable. Hello carrots! You’re either going to turn purple or orange if you continue to read this blog.
The left side of our farmers market booth is looking pretty bright!
Speaking of bright, check out our purple scallions! These guys are awesome! 
We planted this specific variety because I was worried we didn’t have enough purple produce!
Just kidding.
If you are a beet lover this simple dish is easy to whip up. I highly recommend a glass of red wine just to keep up with the purple theme going on here!
Roasted Beet And Goat Cheese Toast
Prep Time: 5 mins Cook Time: 15 mins Serves: 2
- 2 pieces of your favorite bread
- 2 beets, sliced into 1/4 inch rounds
- 1/3 cup goat cheese, crumbled
- 2-3 TBS fresh dill, mined
- 1 TBS fresh lemon juice
- 2 TBS extra virgin olive oil (divided)
- Salt and pepper to taste
Preparation
- Preheat oven to 400.
- Combine sliced beets with a little olive oil, salt and pepper.
- Place on a prepared baking sheet and roast in the oven for 10-15 minutes or until fork tender (make sure to check beets often to make sure they don't burn)
- While beets roast toast your bread in a toaster oven. (don't skip this part otherwise your bread will get a little soggy!)
- Combine beets, goat cheese, and dill on each slice of bread. Drizzle with a little more olive oil, salt and pepper. Place under the broiler for 1 minute. Watch very closely to make sure nothing burns!
- Remove toast from oven and squeeze a little fresh lemon juice on each slice.
- Enjoy!
Notes
Use this recipe as a guide and adjust ingredients and measurements as needed.
Ohhh girl, I wouldn’t mind seeing beets on here every single day!! Your beets are so beautiful…..I want to nestle up next to them before roasting them for this lovely toasty appetizer 🙂 I just bought goat cheese yesterday for a beet recipe, so looks like I get to kill two birds with one stone, woop woop!
Mmmm, beets and goat cheese and a glass of red wine? You’re speaking my dinner language, girly! YUM.
Your farmer’s market stand is looking AMAZING. Such a pretty farm-fresh rainbow! I just bought a big hunk of goat cheese, and now I know where it is going. Have a great weekend!
I will happily sacrifice my skin color for these fabulous recipes! Though, I might have to buy a new wardrobe since I’m not sure that what I have will match my new purple hue…
I saw this on your instagram, looks fabulous.
I don’t get tired of your beet recipes but I do find it funny that you have to stagger them. This looks awesome, I love fresh dill!
You had me at beet and then I goat cheese. I adore both! What you call purple scallions, we call green onions here. And your scallions are chinese onions for us. Love your belt buckle btw!
Never enough beets! You have inspired many a beet dinner in my house – last night was pizza with carmelized onions, sauteed kale and garlic, roasted beets, and goat cheese!
Can you believe that I have never roasted beets?? That’s it! I am buying some this weekend and getting my roast on! 😉
I’m lovin’ the beets…keep the recipes comin!!
I enjoy reading your blog so much that it makes me dream about the farm that i intend to have in future. Your recipes were very helpful in cooking with the veggie CSA share.
I love beets and the only way I use to have them was juice them. Now I eat beets for breakfast, lunch and dinner quite a few days.
Can you please do a recipe post with scallions as the main ingredient? I keep getting bunches of scallions every week (this week got the purple variety) and just top them on soups.
Thank you so much for you lovely comment! I will do my best to do post on scallions. Before I get a post out I will quickly tell you how I use them. Instead of sautéing garlic, use scallions. They taste really good in stir fries, in sesame dressings, and in peanut sauces. Honestly, you cant go grow heating a little olive oil, sautéing 4-6 scallions (white and light green parts only) adding broccoli, summer squash, mushrooms (or whatever else you have on hand!) and drizzling with a little soy sauce/tamari sauce, or even a little peanut sauce. They also taste great chopped up raw in salads (however, they are stronger this way) I will work on getting a post out soon! I hope this was helpful. So happy you belong to a CSA!
Your displays are beautiful! And those scallions are amazing! Go Freedom Farm!