Roasted Beet & Goat Cheese Log Recipe

Introduction

This roasted beet and goat cheese log is a vibrant, flavorful appetizer perfect for any gathering. The earthy sweetness of roasted beets blends beautifully with creamy goat cheese, while a crunchy pistachio and parsley coating adds a fresh, nutty finish. It’s easy to prepare ahead and always a crowd-pleaser.

Ingredients

• 8 oz goat cheese, softened
• ½ cup roasted beets, finely grated
• 1 tablespoon honey
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ cup fresh parsley, chopped
• ¼ cup pistachios, chopped
• 1 tablespoon olive oil (for roasting beets)
• Beets for roasting (approx. 2 medium beets to yield ½ cup grated)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Wash the beets thoroughly, trim the tops and roots, then drizzle with 1 tablespoon olive oil. Wrap each beet tightly in foil and place on a baking sheet. Roast for 45-60 minutes until fork-tender. Let cool, peel, and finely grate.
2. Step 2: In a mixing bowl, combine the softened goat cheese with the grated roasted beets. Add 1 tablespoon honey, ¼ teaspoon black pepper, and ¼ teaspoon garlic powder. Mix until smooth and uniformly pink.
3. Step 3: Lay out a large sheet of plastic wrap. Spoon the goat cheese mixture in the center and shape it into a 6-inch log using your hands or a spatula. Wrap tightly in plastic wrap, twist the ends, and refrigerate for at least 1 hour to firm up.
4. Step 4: On a shallow plate, mix the chopped parsley and pistachios. Remove the chilled cheese log from the plastic wrap and roll it in the parsley-pistachio mixture, pressing gently so the coating adheres evenly to all sides.
5. Step 5: Transfer the coated log to a serving platter. Slice into rounds or serve whole with a cheese knife. Serve alongside crackers, crostini, or fresh vegetables like cucumber slices, carrot sticks, and celery. Enjoy with white wine or sparkling rosé.

Tips & Variations

• For extra flavor, roast the beets with garlic cloves and a sprig of thyme wrapped in the foil.
• Substitute pistachios with walnuts or pecans if preferred.
• Mix in finely chopped fresh herbs like chives or dill for added freshness.
• Use pre-cooked or store-bought roasted beets to save time.

Storage

Store the assembled beet and goat cheese log wrapped tightly in plastic wrap in the refrigerator for up to 3 days. For best flavor and texture, consume within this timeframe. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the beet and goat cheese log ahead of time?

Yes, it can be made up to 1 day in advance and refrigerated. Wrapping tightly helps keep it fresh and allow the flavors to meld.

Can I use fresh beets instead of roasted beets?

Fresh beets should be roasted or steamed first to soften and bring out their sweetness. Using raw grated beets will result in a crunchy texture and a more bitter flavor.

Roasted Beet & Goat Cheese Log Recipe

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★★★★★

4.7 from 79 reviews

• Author: Harper
• Total Time: 1 hour 15 minutes plus 1 hour chilling
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Roasted Beet & Goat Cheese Log is a vibrant and elegant appetizer that combines the earthy sweetness of roasted beets with the creamy tang of goat cheese. Coated with fresh parsley and crunchy pistachios, this log is perfect for entertaining or a sophisticated snack, offering a beautiful balance of flavors and textures.

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Ingredients

Scale 1x2x3x

Beets for Roasting

• Approximately 2 medium beets (to yield ½ cup grated)
• 1 tablespoon olive oil

Goat Cheese Mixture

• 8 oz goat cheese, softened
• ½ cup roasted beets, finely grated
• 1 tablespoon honey
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder

Coating

• ¼ cup fresh parsley, chopped
• ¼ cup pistachios, chopped

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Instructions

1. Roast the Beets: Preheat your oven to 400°F (200°C). Wash the beets thoroughly, trim the tops and roots as needed. Drizzle the beets with 1 tablespoon of olive oil, wrap each tightly in foil, and place them on a baking sheet. Roast for 45-60 minutes until tender when pierced with a fork. Once cooked, let the beets cool, peel their skins off, and finely grate to measure ½ cup.
2. Prepare the Goat Cheese Mixture: In a mixing bowl, combine the softened goat cheese with the grated roasted beets. Add 1 tablespoon honey, ¼ teaspoon black pepper, and ¼ teaspoon garlic powder. Mix everything thoroughly until the mixture is smooth and has a uniform pink color.
3. Shape the Log: Lay out a large sheet of plastic wrap on your workspace. Spoon the goat cheese mixture into the center of the plastic wrap and shape it into a 6-inch log using your hands or a spatula. Wrap the log tightly in the plastic wrap, twisting the ends to seal, and refrigerate for at least 1 hour to allow it to firm up.
4. Coat the Cheese Log: On a shallow plate, combine the chopped parsley and chopped pistachios. Remove the chilled cheese log from the plastic wrap and gently roll it in the parsley-pistachio mixture, pressing lightly so the coating sticks evenly to all sides.
5. Serve and Enjoy: Transfer the coated cheese log to a serving platter. Slice into rounds or serve whole with a cheese knife. This log pairs wonderfully with crackers, crostini, or fresh vegetables such as cucumber slices, carrot sticks, and celery. It also complements white wine or sparkling rosé perfectly.

Notes

• Ensure beets are fully cooled before peeling and grating to avoid burning your hands.
• You can prepare the roasted beets a day in advance to save time.
• For a nut-free option, omit pistachios and substitute with extra parsley or toasted seeds.
• The cheese log can be refrigerated for up to 2 days before serving.
• Adjust honey quantity to taste if you prefer a sweeter or less sweet flavor.

• Prep Time: 15 minutes
• Cook Time: 1 hour (for roasting beets)
• Category: Appetizer
• Method: Roasting
• Cuisine: American

Keywords: roasted beet, goat cheese, cheese log, appetizer, vegetarian, party snack, roasted vegetables