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Roasted Beet & Goat Cheese Ravioli

one ravioli with goat cheese

Roasted beet and goat cheese ravioli is an easy, yet elegant appetizer or side dish you can serve for the holidays … and beyond!

I absolutely love salads with beets and goat cheese. Based on the number of recipes for that and similar dishes … it’s an easy assumption to make that I’m not alone in loving this combination. However, I wanted to find a way to jazz it up a bit. And with this recipe, I did!

A few weeks ago, I met with a company call Chevoo. It’s a company that specializes in marinated goat cheese. Currently, they have ten products — four spreads and six marinated goat cheese flavors.


From the Chevoo website …

All CHEVOO (pronounced “Sheh-VOO”) products start with the highest quality goat cheese. For our line of Goat Cheese + Olive Oil products, we hand-blend the goat cheese with spices, herbs, chilis, and pollens and then pair them with Extra Virgin Olive Oil that has been infused for 8 weeks with crushed botanicals. Our spreads, goat cheese blended with the highest quality ingredients, offer unique flavors to make every bite special.

Since I walked away with a few samples that day, I thought this Roasted Beet & Goat Cheese Ravioli recipe would be the perfect opportunity to test the cheeses. For this particular dish, I tried the Smoked Salt & Rosemary. However, the Fennel Pollen & Orange and Urfa Chili & Lemon flavors would also be wonderful. There’s just something about citrus and beets that makes me do a little happy dance.

beet ravioli with goat cheese

Roasted Beet & Goat Cheese Ravioli

Roasted beet & whipped goat cheese ravioli is a pasta-free appetizer or side dish you can enjoy at the holidays or throughout the year.
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Course Appetizer, Salad, Side Dish
Servings 4 people


  • Mandoline slicer
  • Baking sheet
  • Aluminum foil
  • Ravioli cutter (or other shape cutter)
  • Paper towels


  • 3-4 Beets
  • 2 tbsp Olive Oil
  • 4 oz Goat Cheese room temperature
  • 1 oz Hazelnuts chopped


  • Preheat oven to 425 degrees F.
    Cut off the roots/leaves and the bottom of each beet. Then scrub under water, removing any remaining dirt. *I like to use a small sink brush to help get all of the dirt off.*
    Once scrubbed, dry off with a towel.
    Tear off three sheets of aluminum foil, large enough to fully wrap around each of your beets.
    Place each beet on each piece of foil. Carefully pour a little bit of olive oil over each beet and then — using your hands — make sure the oil is fully coating each beet. Once coated with olive oil, tightly wrap the foil around each beet and place onto your baking sheet.
    Place into preheated oven and roast for about 45 minutes to an hour. The timing will depend on the actual size of your beets. Mine were large and took the full hour. At the 45 minute mark, you can start testing them by poking with a fork. Once they're "fork tender," they're done!
    Once roasted, remove from oven and let cool in the foil. When your beets are completely cool, remove from foil wraps.
    Using a paper towel (for less mess) in each hand, pick up one beet at a time and carefully "scrub" off the skin. *It should easily peel off by rubbing the paper towel over it.* Do this process with each beet.
  • Using your mandoline slicer — using the thinnest setting — carefully slice each of your beets. You'll need two slices per ravioli so make sure you have an even number for your necessary serving size.
    Once your beets are sliced, take one slice at a time and create your "ravioli." I used a ravioli cutter, but you can use any shape cutter you have on hand. Place the beet slice on a cutting board and then line up your cutter (so that all sides are within the beet) and then press until the beet is cut through the whole way. Do this with each slice.
  • If using Chevoo, remove the goat cheese chunks from the oil and place into a bowl. With a fork, smash the goat cheese and then between to whip it until it's well combined and smooth. You can use a little bit of the oil from the jar if it's not smoothing out completely.
  • On each serving dish, place the bottom layer of each ravioli. Then take your whipped goat cheese and dollop a little into the center of each beet. Once you have all of the goat cheese added, take the remaining slices and very carefully place over the goat cheese. *Try not to push down too much or the cheese will squirt out of the sides.
    Once all of the ravioli have been topped, drizzle a little bit of the olive oil from the jar over top and sprinkle with hazelnuts.
  • If you're not using Chevoo brand, you can use any goat cheese you like and then just use regular olive oil for the whipping and drizzle portion.
    If you have extra goat cheese, you can add a little dollop to the plate for added plating pizzazz.
Keyword appetizers, beet, goat cheese, hazelnuts, holiday dishes, roasted beets, side dish

If you’d like to try Chevoo for this recipe, or just to snack on, you can buy it here. The cute jars make an easy (and tasty) addition to any cheese board or snack table you have planned.

dollop of goat cheese

For another ravioli recipe, be sure to check out our Cheese Ravioli with Lemon Butter Sauce.