Ingredients<\/p>\n\n\n\n
2\u20133 large beets<\/p>\n\n\n\n
8 oz goat cheese, softened<\/p>\n\n\n\n
1\u20132 tbsp olive oil<\/p>\n\n\n\n
1 tbsp honey<\/p>\n\n\n\n
1\/4 tsp black pepper<\/p>\n\n\n\n
1\/4 tsp garlic powder (optional)<\/p>\n\n\n\n
Fresh parsley or thyme, finely chopped<\/p>\n\n\n\n
Chopped pistachios or walnuts (optional, for garnish)<\/p>\n\n\n\n
Balsamic glaze (optional)<\/p>\n\n\n\n
Instructions<\/p>\n\n\n\n
1. Roast the beets
Wrap whole beets in foil and roast at 400\u00b0F (200\u00b0C) for 45\u201360 minutes until fork-tender. Let cool, then peel.<\/p>\n\n\n\n
2. Slice and cut centers
Cut into thick slices (about 1\/2\u20133\/4 inch thick).
Use a small round cutter (or knife) to remove the center of each slice, creating a ring.<\/p>\n\n\n\n
3. Make the filling
Whip the goat cheese with olive oil, honey, pepper, and garlic powder until smooth and fluffy.<\/p>\n\n\n\n
4. Fill
Pipe or spoon the cheese mixture into the center holes of the beet slices.<\/p>\n\n\n\n
5. Garnish
Sprinkle with herbs and nuts. Drizzle lightly with balsamic glaze or extra honey<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 2\u20133 large beets 8 oz goat cheese, softened 1\u20132 tbsp olive oil 1 tbsp … <\/p>\n","protected":false},"author":1,"featured_media":1202,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1201","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\n