Quick Recipe Version (TL;DR)
Quick Ingredients
- Beets: 3 medium beets (about 1 lb / 450 g), 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper
- Balsamic drizzle: 1/3 cup (80 ml) balsamic vinegar, 2 tsp honey
- Crepes: 1 cup (120 g) all-purpose flour, 2 large eggs, 1 cup (240 ml) milk, 1/2 cup (120 ml) water, 2 tbsp (28 g) unsalted butter (melted), 1/4 tsp kosher salt
- Herbed goat cheese: 6 oz (170 g) goat cheese, 3 tbsp plain Greek yogurt, 1 tbsp olive oil, 1 tsp lemon zest, 1 tbsp lemon juice, 1 small garlic clove (finely grated), 1/4 tsp kosher salt, 1/4 tsp black pepper, 2 tbsp chopped chives, 1 tbsp chopped parsley, 1 tsp chopped thyme
- Fillings & topping: 4 packed cups (120 g) arugula, 1/2 cup (60 g) walnuts, plus 1 tbsp butter or neutral oil for the pan
Do This
- 1) Roast beets at 400°F (205°C) until tender, 45–55 minutes; peel and slice.
- 2) Simmer balsamic + honey until syrupy, 6–10 minutes.
- 3) Blend whisk crepe batter; rest 30 minutes.
- 4) Toast walnuts at 350°F (175°C) for 6–8 minutes; chop.
- 5) Stir together herbed goat cheese spread.
- 6) Cook 8 crepes in a lightly buttered skillet, 45–75 seconds per side.
- 7) Spread goat cheese, layer beets + arugula, fold, top with walnuts and balsamic drizzle.
Why You’ll Love This Recipe
- Bold but approachable: Tangy goat cheese, sweet earthy beets, peppery arugula, and a balsamic drizzle hit all the right notes.
- Looks fancy, cooks simply: The components are straightforward; the final plate feels restaurant-worthy.
- Great make-ahead potential: Roast the beets and mix the goat cheese spread in advance for easy assembly.
- Perfect for brunch or a light dinner: Satisfying without feeling heavy.
Grocery List
- Produce: 3 medium beets, arugula, lemon, garlic, fresh chives, fresh parsley, fresh thyme
- Dairy: goat cheese (6 oz / 170 g), plain Greek yogurt, milk, unsalted butter
- Pantry: all-purpose flour, eggs, olive oil, kosher salt, black pepper, balsamic vinegar, honey, walnuts
Full Ingredients
Roasted Beets
- 3 medium beets (about 1 lb / 450 g), scrubbed well
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Balsamic Drizzle
- 1/3 cup (80 ml) balsamic vinegar
- 2 tsp honey
Crepes (Makes 8 crepes, about 10 inches / 25 cm)
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) water
- 2 tbsp (28 g) unsalted butter, melted and slightly cooled
- 1/4 tsp kosher salt
Herbed Goat Cheese Spread
- 6 oz (170 g) goat cheese, softened at room temperature for 10 minutes
- 3 tbsp plain Greek yogurt (or sour cream)
- 1 tbsp olive oil
- 1 tsp finely grated lemon zest
- 1 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp chopped fresh chives
- 1 tbsp chopped fresh parsley
- 1 tsp chopped fresh thyme leaves
To Assemble
- 4 packed cups (120 g) arugula
- 1/2 cup (60 g) walnut halves or pieces
- 1 tbsp unsalted butter or neutral oil, for the pan (as needed while cooking crepes)
Step-by-Step Instructions
Step 1: Roast the beets until tender
Preheat the oven to 400°F (205°C). Place the beets on a sheet of foil (or parchment on a baking sheet). Drizzle with 1 tbsp olive oil, then sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Wrap the beets tightly in foil to make a sealed packet and place on a baking sheet.
Roast until a knife slides in easily, 45–55 minutes (smaller beets will be closer to 45 minutes; larger ones may need the full 55). Let cool for 10 minutes. Use paper towels to rub off the skins, then slice into 1/4-inch (6 mm) slices or cut into thin wedges.
Step 2: Make the balsamic drizzle
While the beets roast, add 1/3 cup (80 ml) balsamic vinegar and 2 tsp honey to a small saucepan. Bring to a gentle simmer over medium heat, then reduce to medium-low.
Simmer, stirring occasionally, until reduced to about 2 tbsp and thick enough to lightly coat a spoon, 6–10 minutes. Remove from heat. It will thicken a bit more as it cools.
Step 3: Mix the crepe batter and let it rest
In a blender, combine the flour, eggs, milk, water, melted butter, and salt. Blend for 20–30 seconds, scraping down the sides once if needed, until smooth and lump-free. (No blender? Whisk vigorously in a bowl; a few tiny lumps are okay.)
Let the batter rest at room temperature for 30 minutes. This helps the flour fully hydrate so your crepes cook up tender and flexible.
Step 4: Toast the walnuts
Lower the oven temperature to 350°F (175°C) (or use a separate rack if the beets are still roasting). Spread the walnuts on a small baking sheet and toast until fragrant, 6–8 minutes. Keep an eye on them in the last minute; walnuts can go from perfect to bitter quickly.
Cool for 2 minutes, then roughly chop.
Step 5: Stir together the herbed goat cheese spread
In a medium bowl, combine goat cheese, Greek yogurt, olive oil, lemon zest, lemon juice, grated garlic, salt, and pepper. Stir until smooth and spreadable. Fold in the chives, parsley, and thyme.
If the mixture feels stiff, add 1–2 tsp water or a little more yogurt until it spreads easily.
Step 6: Cook the crepes
Heat a 10-inch (25 cm) nonstick skillet (or well-seasoned crepe pan) over medium heat for 2 minutes. Lightly brush with butter or neutral oil.
Pour in 1/4 cup (60 ml) batter, immediately tilting and swirling the pan to coat the bottom in a thin layer. Cook until the top looks mostly set and the edges lift easily, 45–60 seconds. Flip and cook the second side, 20–30 seconds.
Transfer to a plate. Repeat with remaining batter, buttering the pan lightly as needed. You should end up with 8 crepes.
Step 7: Assemble, fold, and finish with walnuts and balsamic
Lay a warm crepe on a cutting board or plate. Spread about 2 tbsp herbed goat cheese over the center, leaving a small border. Add a layer of roasted beet slices (about 1/4 cup), then top with a small handful of arugula (about 1/2 cup).
Fold the crepe into quarters (or fold it like a wrap). Repeat with the remaining crepes.
To serve, top each filled crepe with a sprinkle of toasted walnuts and drizzle with the balsamic reduction. Serve immediately while the crepes are still warm and tender.
Pro Tips
- Make peeling beets easy: Let roasted beets cool just until you can handle them, then rub the skins off with paper towels.
- Control crepe thickness: If your batter feels thick, whisk in 1 tbsp water at a time until it pours like heavy cream.
- Keep crepes warm: Stack cooked crepes on a plate and cover with foil, or hold in a 200°F (93°C) oven for up to 20 minutes.
- Don’t over-reduce the balsamic: It should be syrupy but pourable when warm. If it gets too thick, whisk in 1–2 tsp warm water.
- Arugula timing matters: Add arugula right before serving so it stays fresh and peppery (not wilted).
Variations
- Citrus upgrade: Add 1 peeled orange (segmented) or 2 tbsp chopped pickled orange peel for a bright contrast with the beets.
- Add protein: Layer in 4 oz (115 g) smoked salmon or 1 cup (150 g) shredded rotisserie chicken for a heartier meal.
- Nut swap: Use toasted pecans or pistachios instead of walnuts; keep the amount the same (1/2 cup / 60 g).
Storage & Make-Ahead
Make ahead: Roast the beets up to 4 days ahead (store airtight in the refrigerator). Mix the herbed goat cheese spread up to 3 days ahead. Toast the walnuts up to 5 days ahead and keep them in a sealed container at room temperature.
Crepes: Cooked crepes keep well. Stack with parchment between them, wrap tightly, and refrigerate for up to 2 days. Rewarm in a dry skillet over medium-low heat for 20–30 seconds per side.
Assembled crepes: Best eaten right away. If you must store, keep components separate; arugula wilts and the crepes can turn soggy once filled.
Nutrition (per serving)
Approximate (2 filled crepes per serving): 520 calories, 17 g protein, 50 g carbohydrates, 28 g fat, 6 g fiber, 14 g sugar, 650 mg sodium. Values vary by brand and exact portions.
