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Roasted Beet and Chèvre Skewers with Honey Vinegar


Warm and rich, the complementary flavors of beets and chèvre make for a perfect fall appetizer. Makes 16.



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At a glance
Honey Vinegar
1 t shallot, finely chopped
2 T extra virgin olive oil
2 T honey
3 T fruit-flavored vinegar, or sherry vinegar
1 med red beet
1 med yellow beet
1 T olive oil
salt and pepper
4 oz soft goat cheese
½ c toasted hazelnuts, finely chopped (such as Albina City Nuts Sweet and Salty Hazelnuts available in your Market Cheese Shop)
16, 4” bamboo skewers
6 basil leaves, stacked, rolled and cut into long, thin strips


Honey Vinegar

Sauté shallots in olive oil over med heat until softened, approx. 2 min. Add honey and vinegar and reduce slightly. Set aside.


Preheat oven to 350°. Scrub beets under water. Rub the skin with olive oil and sprinkle with salt and pepper. Place on a baking sheet and roast for 50-60 min until beets are cooked but still hold their shape.

While beets are roasting, make small balls of goat cheese, about the size of a penny. Roll the balls into the chopped nuts to coat. Allow roasted beets to cool for 10 min. Peel the skin and dice into ½” cubes.

To assemble, thread a golden beet cube onto a skewer, then gently thread a cheese ball, taking care not to split it, and finish with a red beet cube. Place the finished skewers on a serving platter, drizzle with honey vinegar and sprinkle with basil.

Recipe Author/Pairings

Willakenzie Cheese Steward and recipe creator Erick Zito hopes you’ll enjoy this festive appetizer in the company of friends and family.
Also try Crispy Smashed Potato, Smoked Salmon and Crème Fraîche Bites and Roast Beef Rolls with Lemon-Basil Aïoli and Radish Shoots.


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