Roasted Beet & Goat Cheese Log
A show-stopping appetizer that’s creamy, earthy, and vibrantly beautiful — perfect for every gathering.
If you’re looking to impress your guests with a dish that’s as visually stunning as it is delicious, the Roasted Beet & Goat Cheese Log is your answer. This vibrant appetizer wraps tangy goat cheese in a naturally sweet, ruby-red beet coating, delivering a combination of flavor, texture, and color that feels like pure artistry on a platter.
It’s the kind of dish that turns heads at dinner parties, wine nights, or holiday tables — yet it’s surprisingly simple to make. With a short list of ingredients and a little prep, you can create something that looks gourmet and tastes unforgettable.
🧀 Why You’ll Love This Recipe
Visually stunning with bold color and contrast
Combines earthy, tangy, and creamy flavors in one bite
Naturally gluten-free and vegetarian-friendly
Can be made ahead of time
Ideal for cheese boards, cocktail parties, or as a unique hostess gift
🛒 Ingredients You’ll Need
2 medium beets, peeled and roasted
8 oz log of goat cheese (chevre), softened slightly
1 tablespoon honey (optional, for a touch of sweetness)
1 teaspoon fresh thyme or rosemary, finely chopped (optional)
Salt and pepper, to taste
Olive oil, for roasting
Garnish: microgreens, crushed pistachios, or balsamic glaze
🔥 How to Make the Roasted Beet & Goat Cheese Log
1. Roast the Beets
Preheat oven to 400°F (200°C).
Wrap each beet in foil with a drizzle of olive oil and roast for 45–60 minutes until fork-tender.
Let cool, then peel and dice into small chunks.
2. Blend or Mash the Beets
In a food processor, pulse the roasted beets into a coarse purée. (You can also finely mash them by hand for a more rustic texture.)
Season lightly with salt, pepper, and fresh herbs if using.
3. Prepare the Goat Cheese Log
If desired, mix a bit of honey into the goat cheese for subtle sweetness.
Shape the goat cheese into a smooth, compact log.
4. Wrap the Log
Spread a piece of plastic wrap or parchment paper on your counter.
Evenly spread the beet purée into a rectangle slightly larger than the cheese log.
Place the cheese on top, then carefully roll the beet purée around it using the wrap to press and shape.
Chill in the fridge for at least 30 minutes to firm up and let flavors meld.
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