The classic combo of beets, goat cheese and pistachios is one-upped by bringing sizzled radicchio leaves and fennel on board in this easy sheet pan meal. Whipping the goat cheese into Greek yogurt lends a billowy softness to the root-heavy dish, with fresh mint, caraway seeds and toasted pistachios for all the color, crunch and flavor we love with beets.
Feel free to use any combination of beet colors, including golden, red, purple, Chioggia or whatever you can get your hands on. Don’t have pistachios? Substitute toasted walnuts or pecans. The roasted beets, radicchio and fennel store well in the refrigerator for several days, but be sure to add the toppings just before consuming.
Sheet Pan Beets, Radicchio and Fennel with Whipped Goat Cheese and Mint
Serves 3 to 4
2 large red beets (softball sized), peeled, halved and sliced into ½-inch wedges
2 large golden beets, peeled, halved and sliced into ½-inch wedges
2 fennel bulbs, halved and sliced into ¼-inch wedges
2 tablespoons olive oil
Freshly ground black pepper
1 small head radicchio, torn into pieces
¾ cup Greek yogurt
4 ounces goat cheese
1 teaspoon caraway seeds, lightly toasted
1/4 cup fresh mint leaves, sliced
½ cup pistachios, lightly toasted and chopped
For the dressing:
2 tablespoons olive oil
1 tablespoon apple cider vinegar
2 tablespoon fresh orange juice
¾ teaspoon Dijon mustard
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Preheat oven to 375 degrees. On a large sheet pan, toss the beets and fennel with the olive oil and sprinkle generously with salt and pepper. Roast on the bottom rack of the oven for 50 to 60 minutes, stirring occasionally, until the beets and fennel are fork tender.
Remove from the oven and add the torn radicchio, tossing to coat in the olive oil and juices from the beets. Place under the broiler for 15 to 30 seconds or until the radicchio starts to sizzle on the edges. Remove from the oven and set aside.
Meanwhile, whip the Greek yogurt and goat cheese with a whisk or immersion blender until smooth. Stir in the caraway seeds. Set aside.
Make the dressing by whisking together the olive oil, cider vinegar, orange juice and Dijon with salt and pepper to taste. Set aside.
When ready to serve, top the beet mixture with a dollop of whipped goat cheese. Sprinkle with fresh mint and chopped pistachios and finish with a drizzle of the dressing.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.
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