Monday, August 9, 2010

Roasted Beets with Herbed Goat Cheese

Every so often, I get a real hankering for beets. And they are pretty hard to resist when I see them at the farmer's markets. I prefer golden beets, as they tend to have a more mellow flavor. The easiest way to cook them is to roast them. They are a wonderful side dish, especially as a salad. The key to this recipe is the herbed goat cheese. The two flavors work well together.

Roasted Beets with Herbed Goat Cheese

3 Large Beets or 4 Small Beets (stems and stalks removed)
Olive Oil
Kosher Salt
Herbed Goat Cheese (see below)
2 tablespoons chopped fresh chives
1 tablespoon thinly sliced fresh basil
1 tablespoon chopped fresh thyme
2 tablespoons toasted pine nuts (optional)

Preheat oven to 425 degrees. Cover a baking sheet with foil or parchment. Wash beets. With a vegetable peeler, remove the outer skin of the beets. Slice into 1" cubes. Place into a bowl. Drizzle lightly with olive oil and season with salt and pepper.

Roast on the center rack of the oven for approx. 1 hour or until fork tender. Be sure to toss the beets while they are cooking, every so often.

Remove from the oven and cool on a rack. The beets can either be served at room temperature or chilled. Before serving, top with dollops of the herbed goat cheese and sprinkle chopped herbs on top. If you prefer, sprinkle roasted pine nuts on top, as well for added crunch.
(Makes 4 Servings.)

Herbed Goat Cheese

4 oz. soft goat cheese
2 tablespoons heavy cream
1 teaspoon chopped fresh chives
1 teaspoon chopped Italian parsley
1/2 teaspoon chopped fresh basil
1/2 teaspoon chopped fresh thyme
pinch of kosher or sea salt
pinch of freshly ground pepper (a turn or two of the pepper mill)

Mix all ingredients together in a small bowl. Chill for about 30 minutes.

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