Oven-Roasted Beets Stuffed with Goat Cheese, Dates & Celery


Preparation info

  • Difficulty


  • Serves


    (one beet per person)

Appears in

Serves very well as a starter, by the way. Delicious, really.


  • 4 large round beets, cooked and peeled
  • 6 tablespoons (90 ml) olive oil
  • 4 ribs celery, diced
  • 1 small clove garlic, minced
  • 8 dates, pitted and sliced
  • cup (75 g) crumbled goat cheese
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon liquid honey
  • Sea salt and freshly ground black pepper
  • 2 tablespoons pine nuts, briefly toasted in a dry skillet



Slice off the top of each beet and scoop out the center with a sharp little spoon (or a melon baller), to ⅜ inch (1 cm) from the edge. Chop the scooped-out beet.

Heat the oil in a wok or a skillet. Sauté the celery, add the chopped beets and the garlic, and sauté everything. Add the dates. Toss everything around a few times. Take the pan off the heat and mix in the goat cheese. Drizzle in the vinegar, honey, and if you wish some oil, and season everything with salt and pepper.

Put the hollowed-out beets in a baking dish and fill them generously with the goat cheese mixture. Sprinkle with the pine nuts. Cover and refrigerate until ready to bake.


Preheat the oven to 345°F (175°C).

Bake the beets for 20 minutes or more (if you just took them out of the fridge, I’d do 30 minutes), until they are warm through and through and the top is roasted golden brown.

Serve the beets as a starter with an arugula salad on the side, or as a side dish with a nice roasted piece of poultry.