Beet Rainbow

This tasty recipe is a perfect addition to any brunch, lunch, or dinner!








  • Red and yellow beets
  • Goat cheese
  • Arugula
  • Balsamic vinegar
  • Sea salt



Preheat oven to 425. Coat beets with oil, cover, and bake 40-50 minutes. Remove from the oven and let cool. Peel and thinly slice the beets. Line a square dish with parchment paper. Starting with the red, layer the beets and goat cheese. Don’t worry about smoothing down the cheese, it will be fine in crumbles. Fold over the ends of the parchment to cover the layered beets and cheese, and firmly press down. Refrigerate. When ready to serve, use a sharp knife to cut the beets into small squares. Serve on a bed of arugula, drizzle balsamic reduction over the top and sprinkle with flaky salt. Enjoy!


Balsamic reduction

Bring 1 cup balsamic vinegar to a boil in a saucepan. Reduce to simmer until it’s reduced to about half, or until the coats the back of a spoon.


From the kitchen of Dr Young

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