Honey Goat Cheese Beet “Ravioli”

If you’ve been following That Oven Feelin’, you probably know that I’m in the process of recreating some of the dishes from our engagement dinner. This beet ravioli dish was served after the goat cheese stuffed dates during our multi-course meal. These dishes are very different than anything I would normally make, so it has been a blast trying to recreate our meal.

To be honest, I wasn’t sure what to expect when I saw beet ravioli on the menu. I probably expected it to be a pasta dish and was surprised by the simplicity of it. However, I think it’s the simplicity that makes this dish so good.

Goat Cheese Beet Ravioli

The ravioli is roasted until tender, then chilled. Once cold, it is stuffed with a little goat cheese and served alongside microgreens. I added a little honey and goat cheese for garnish. Add the honey right before serving, to prevent the beets from bleeding.

Since the goat cheese is quite rich, this dish is perfect as an appetizer.

Goat Cheese Beet Ravioli

When picking out red beets at the grocery store, try to find beets that are a little fat. If you pick small or skinny beets, they will be a bit more difficult to stuff with goat cheese. For reference, my beet slices were between 2 1/2 to 3 inches in diameter.

I definitely recommend using a Mandoline to slice the beets. The slices should be between 1/16 and 1/8 of an inch thick, which would be nearly impossible to do with a knife. Even after nearly slicing part of my finger off last summer, I still love using my mandoline.

Goat Cheese Beet Ravioli

I’m really excited to start recreating some of the main dishes from our dinner. They are a bit more complicated than the first two, which will be a fun challenge! Be sure to follow That Oven Feelin’ on Facebook, Pinterest, or Instagram so you don’t miss them!

Honey Goat Cheese Beet “Ravioli”
Prep time
Cook time
Total time
Serves: 14 ravioli
  • 2 large red beets, scrubbed and cleaned
  • 4 oz. goat cheese (regular or honey flavored)
  • 2 tbsp olive oil
  • salt and pepper, to taste
  • microgreens for garnish
  • honey for drizzling
  • cooking spray
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Using a mandoline, slice the beets into slices between ⅛ and 1/16th of an inch thick. Place the slices side-by-side on a baking sheet sprayed with cooking spray. Brush the slices with a little olive oil. Bake in the preheated oven for 10 to 12 minutes, or until tender. Allow the beets to cool before transferring them onto a plate.
  3. Chill the beets for at least 20 minutes in the refrigerator.
  4. Salt and pepper the goat cheese if needed. Place 1 to 2 teaspoons of goat cheese onto the center of a chilled beet slice. Top with a second slice of equal size and press down gently. Transfer to a clean plate and repeat with remaining slices. Refrigerate until ready to serve.
  5. Garnish the ravioli with microgreens, crumbled goat cheese, and drizzle with honey. The honey may cause the beets to bleed, so add the honey immediately before serving.

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What a great idea! I love beets but have never thought to stuff slices- thanks for sharing! The beets are growing in my garden now and more than a few of them may wind up stuffed with goat cheese!


Thank you! Let me know if you try it!