Roasted beets and potatoes with goat cheese (or sheep milk cheese), plus tasty bacon, sounds good right? These few ingredients together make a perfect meal.
In the last recipe for the traditional beef borscht soup, I already mentioned how much I enjoy (though not very often) making beetroot recipes. Since I still had some beets and potatoes left, I decided to make these amazing and delicious roasted potatoes with beetroot, bacon, and goat cheese.
The recipe is very simple too. Just put the pre-cooked potatoes and beets in the oven for less than half an hour. In the meantime, fry the bacon and shortly afterward you can enjoy the great meal.
But you better not look at calories, because a part of this recipe is also nice bacon. And that, unfortunately, is not one of the healthiest ingredients. It is a pity that it does not contain as many nutritional values and vitamins as an apple. Imagine biting off a piece of bacon like an apple… That would be lovely.
I got a little carried away with bacon.
And what bacon to use?
Italian pancetta is excellent, but you can use any bacon really. In addition, you can pour some rendered fat over your potatoes and beetroot.
Roasted beets, potatoes and goat cheese – the perfect combination
Goat cheese or sheep milk cheese is a must. This gives the whole recipe an excellent character. If by chance you don’t like one of these cheeses very much and it is too intense for you, you can mix it with a little milk, for example. But you shouldn’t omit it. It really adds an amazing taste.Print