Poor beets.  Often the shunned child because of the “canned beets” stigma and to my mother (sorry mom), a taste that is akin to dirt.  I feel that the color alone should reclaim beets from the supermarket shelves and in to fresh produce, but the taste of a roasted beet? Delicious with a hint of sweet.  This was an early crop of beets from the hoop house, the biggest beet measuring just larger than a golf ball.  Nothing too big, everything just right.

I feel like somedays the photos speak louder than any of my words could, so instead of aimless words about this dish, I leave you with photos (and beautiful color.)

I’ve been wanting to make something like this for a while now but when I saw Lakshmi’s Beet Dumplings, I knew it was time.  I should also mention that I had a, “I wonder why I should do this moment” when it came to peeling the beets.  Unless the skin is tough on any vegetable, I leave it on.  After roasting these beets for an hour, I found that the skin was barely there and by the time I pureed everything, I couldn’t even tell.

Finally, the mustard sauce was a moment of, “I just got done making homemade mustard, what can I throw it one!”  So, if you’re not a big mustard fan, I also think these would be delicious tossed in an herbed browned butter sauce.


Beet Gnocchi with Mustard Sauce and Goat Cheese

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 1 hour 20 mins
  • Total Time: 1 hour 35 minutes
  • Yield: 3-4


  • Gnocchi:
  • 4-5 small red beets (or 2-3 large ones)
  • 1 tablespoon olive oil
  • 1 egg
  • 1 1/4 cup-1 3/4 cup whole wheat pastry flour
  • 1/2 cup parmesan
  • 1/4 teaspoon salt
  • Sauce:
  • 1/4 cup homemade yellow/brown mustard
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 clove garlic
  • pinch salt
  • veggie broth to thin, if needed
  • Topping:
  • 1/4 cup goat cheese (or more, if desired)
  • Fresh Herbs


  1. Preheat oven to 425˚.
  2. Scrub beets off and toss with 1 tablespoon of olive oil. Place in a pan and roast until tender, approximately one hour depending on size of beet.
  3. While beets are roasting, make sauce. Pulse garlic in a food processor until in small pieces. Add in mustard, honey, olive oil, and salt. Pulse until sauce is combined, tasting until desired taste is reached. Remove and set aside.
  4. Once beets are done, place in a food processor with skin on. Pulse until beets form a smooth puree. I used approximately 1 cup of the puree and reserved the rest.
  5. Stir in salt, parmesan, egg, and 1/2 cup of the flour. Continue to stir and add flour until the mixture forms a soft dough (the dough might be sticky, just use more flour on your hands and surface). Place onto a surface covered in flour. Divide dough into three balls and roll each out into 1″ ropes and cut gnocchi 1″ at a time. Indent gnocchi with the tines of a fork. Repeat with remaining dough.
  6. Bring a pot of water to a boil. Place half the gnocchi in the boiling water and let cook for 5-6 minutes. I let the gnocchi go for a minute or two after they float to the top.
  7. Place gnocchi in a dish, drizzle mustard sauce and goat cheese on top. If you use, you can heat mustard sauce up in a skillet and add gnocchi to lightly fry, then add goat cheese.
  8. Serve warm with desired garnish.


A couple notes. I made this mustard on the spicier side by using a little over half brown mustard seeds. Obviously, if you make your own with only yellow or buy store bought, the flavor is going to change. Also, I’m really careful when I work with beets as they have been known to stain a few things in my kitchen.

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