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Roasted Beet & Goat Cheese Tapas with Honey Pomegranate Glaze

A delightful appetizer featuring roasted beets topped with creamy goat cheese and a sweet honey pomegranate glaze.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 medium beets, trimmed and washed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 ounces goat cheese, crumbled
  • 1/4 cup pomegranate seeds
  • 2 tablespoons honey
  • 1 tablespoon pomegranate juice
  • Fresh mint leaves for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the beets with olive oil, salt, and pepper, then wrap each in foil.
  3. Roast the beets in the oven for 45-50 minutes, or until tender.
  4. Let the beets cool, then peel and slice them into rounds.
  5. Arrange the beet slices on a serving platter and top with crumbled goat cheese.
  6. In a small bowl, whisk together honey and pomegranate juice to make the glaze.
  7. Drizzle the glaze over the beets and cheese.
  8. Sprinkle with pomegranate seeds and fresh mint leaves before serving.

Notes

For best results, use fresh pomegranate seeds and serve immediately.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Method: Appetizer
  • Cuisine: Mediterranean

Nutrition

  • Calories: 180
  • Sugar: 15g
  • Fat: 9g
  • Carbohydrates: 20g
  • Protein: 6g