And The Beet Goes On Recipe

Name: And The Beet Goes On
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 beets, peeled, halved and sliced to 1/4inch thick; 2 leek2, roughly chopped; 1 cup brussels sprouts, quartered; 1 tablespoon fresh rosemary, chopped; 5 ounces plain goat cheese; 1 tablespoon chopped chives; 1 tablespoon chopped chervil; 1 garlic clove, finely minced or forced through garlic press; 1 tablespoon milk; 10 sheets phyllo dough; 3 tablespoons butter, melted; salt & pepper; olive oil

Servings: persons

3 beets, peeled, halved and sliced to 1/4inch thick
2 leek2, roughly chopped
1 cup brussels sprouts, quartered
1 tablespoon fresh rosemary, chopped
5 ounces plain goat cheese
1 tablespoon chopped chives
1 tablespoon chopped chervil
1 garlic clove, finely minced or forced through garlic press
1 tablespoon milk
10 sheets phyllo dough
3 tablespoons butter, melted
salt & pepper
olive oil

1
Preheat oven to 400F. Place beets, leeks and brussels sprout on sheet pan and sprinkle with 2-3 tablespoons of olive oil and rosemary. Season with salt and pepper then, using hands, toss vegetables to coat. Bake for 20-25 minutes or until vegetables are fork-tender.
2
While vegetables are roasting, make cheese spread: mix goat cheese, chives, chervil and garlic in a small bowl. Add up to 1 tablespoon of milk - this is to make the mixture spreadable. Season with salt and pepper plus a dash of olive oil. Set aside.
3
Prepare the phyllo crust: place one sheet of dough on greased sheet (or pizza) pan and brush sheet completely with melted butter. Place next sheet of dough on top, brush with butter and repeat with next 7 sheets of dough (you will have one remaining.)
4
Place final sheet of dough on top and brush only outer edges with butter (make about a 3-inch border.) Spread the cheese mixture in the middle, being sure the cheese touches the butter border. When vegetables have finished roasting arrange on top of cheese, being sure they are an even layer, then fold edges of dough over filling (to partially enclose the vegetables and cheese.) You can make this fold fancy or keep it in a square shape - your choice. Brush dough with additional butter and bake for 25 minutes or until pastry is golden brown. Serve hot.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 beets, peeled, halved and sliced to 1/4inch thick, 2 leek2, roughly chopped, 1 cup brussels sprouts, quartered, 1 tablespoon fresh rosemary, chopped, and more.

Yes, And The Beet Goes On falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

And The Beet Goes On

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions