Beets With Chevre and Balsamic Vinaigrette

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“This is a delicious appetizer/first course or side dish with a beautiful presentation. First served to me by my best German friend while I was visiting her in Besigheim!”

Ingredients Nutrition

  • 2 large beets, cooked (my friend used some that were vacuum-packed and were cooked and peeled, but still whole. I have used)
  • 4 ounces chevre cheese (or more, if you're greedy like me)
  • balsamic vinaigrette
  • 10 tablespoons olive oil
  • 5 tablespoons balsamic vinegar
  • 1 small onion, minced
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • salt, to taste
  • pepper, to taste
  • sugar, to taste


  1. Prepare balsamic vinaigrette by mixing all ingredients in a small bowl (may prepare well in advance, but needs to be room temperature for serving).
  2. Slice beets very thin (my friend used her mandolin slicer on the thinnest setting) and arrange in a pretty pattern on 4 small plates (white plates bring out the color best).
  3. Crumble chevre in a ramekin or shallow baking dish and broil in oven until just softened.
  4. Top beets with softened chevre, evenly divided between the 4 servings.
  5. Drizzle vinaigrette over beets/chevre (evenly divided between the 4 servings) and serve immediately.

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