When the air turns crisp and leaves begin to crunch underfoot, the table craves something earthy, warm, and grounding. Roasted beets are fall in their purest form: sweet, jewel-toned roots that soften and deepen as they slow-roast, capturing the essence of the season’s golden light. Here, they meet tangy chèvre, a drizzle of syrupy balsamic reduction, and a scattering of Marcona almonds for crunch. A touch of lemon zest and fresh parsley keep the dish lively, brightening the richness with just the right lift. Rustic and elegant—equally at home at a weeknight supper or a holiday table, celebrating the abundance and warmth of autumn.
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Roasted Beets
Ingredients
- 5–6 medium golden beets
- 12 oz fresh chèvre goat cheese (Goat Rodeo)
- 2 cups balsamic vinegar
- Extra-virgin olive oil
- Lemon zest
- Marcona almonds
- Parsley
Instructions
- Wrap beets in foil. Roast in a 300 degree oven for 1–2 hours or until a toothpick can be inserted and removed easily. Allow to cool.
- Reduce balsamic by 3/4. Let cool.
- Spread 3 oz of fresh chèvre on a plate. Arrange sliced beets on top. Season.
- Garnish with reduced balsamic, olive oil, lemon zest, and parsley.
Recipe by Philip Call, Jillian’s Restaurant
Styling by Keith Recker
Photography by Dave Bryce
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Try more wonderful fall farm-to-table recipes from Chef Philip Call:
Gnocchi with Braised Oxtail and Collard Greens
Rainbow Trout with Fennel and Mushrooms
