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Roasted Carrot & Beet Board with Goat Cheese, Pistachios & Cranberry Drizzle

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A stunning roasted vegetable board with sweet carrots, earthy beets, creamy goat cheese, crunchy pistachios, and a tart cranberry drizzle.

Ingredients

Scale
  • For the Roasted Roots:
  • 1 lb rainbow carrots, scrubbed and tops trimmed to 1 inch
  • 3 medium beets (mix of golden and red), peeled and wedged
  • 2 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • For the Cranberry Drizzle:
  • 1/2 cup fresh or frozen cranberries
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1/4 cup water
  • For the Board:
  • 4 oz goat cheese, softened
  • 1/3 cup pistachios, toasted and roughly chopped
  • Fresh thyme or parsley for garnish
  • Flaky sea salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the carrots and beets with 2 tbsp olive oil, 1 tbsp maple syrup, salt, and pepper until well coated.
  3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning once, until tender and slightly caramelized.
  4. While vegetables roast, make the cranberry drizzle: In a small saucepan, combine cranberries, 2 tbsp maple syrup, apple cider vinegar, and water. Bring to a simmer over medium heat, then reduce heat and cook for 5–7 minutes, until cranberries burst and sauce thickens slightly. Remove from heat and let cool. (For a smoother drizzle, blend briefly.)
  5. To assemble the board: Spread the softened goat cheese in a small bowl or directly on a large serving board. Arrange the roasted carrots and beets around the cheese.
  6. Drizzle the cranberry sauce over the vegetables and goat cheese. Sprinkle with chopped pistachios, fresh herbs, and a pinch of flaky sea salt.
  7. Serve warm or at room temperature.

Notes

You can use any mix of beet colors. To prevent bleeding, roast red beets separately from golden if desired. The cranberry drizzle can be made up to 2 days ahead and refrigerated. For a vegan version, omit goat cheese or use a plant-based alternative.

Nutrition

Find it online: https://cheerychop.com/roasted-carrot-beet-board/