i never used to care for beets. in fact, there was a point when if someone mentioned beets my mind immediately went to those underwhelming red vegetables served from a can. until recently, when beets became so much more than a canned vegetable.
typically i would leave the beets to the experts while dining out, but after finding some wonderful roasting ideas which all appeared pretty straight forward, i decided to give it a go. the beets are peeled and painted with olive oil. they are then surrounded with orange slices, thyme sprigs and a pinch of salt. i roasted my beets in foil the way i would a potato.
forty minutes later i had beautifully appointed rich red beets. my mom, who doesn’t much care for goat cheese was on her way over for dinner that evening. but since beets and goat cheese complement each other so well, i thought i attempt a chèvre crème fraiche sauce, toning down the goat cheese intensity for her.
the beets, finely diced were tossed with thinly sliced radishes, pickled shallots, arugula, and a balsamic vinaigrette.
roasted beet & chèvre salad
3 red beets
4 or 5 radishes, thinly sliced
a handful of arugula
a few springs of thyme
balsamic and olive oil dressing
3 ounces creme fraiche
2 ounces goat cheese
1 tbsp milk
1 c vinegar
1/2 c sugar
1 tsp salt
pre-heat oven to 400 degrees. brush peeled beets with olive oil, sprinkle with a pinch of salt, and wrap up with four slices of orange and several sprigs of thyme. bake for 30-40 minutes, or until tender.
while the beets are cooking, thinly slice a shallot for pickling. combine one cup of vinegar, half a cup of sugar, and a dash of salt to a small bowl. add sliced shallots, cover and refrigerate for 1-2 hours.
in a food processor, mix goat cheese, creme fraiche, and milk together until you have a smooth creamy sauce. store in the refrigerator until ready to serve.
once the beets are cool, dice them into small bite sized pieces. toss cooled beets, radishes, and shallots in a balsamic vinaigrette of your choice, or balsamic and olive oil. spread goat cheese sauce over a plate. top with beets and arugula to taste. add cracked pepper and a dash of salt if desired.