Beets kind of scare me. The only things I know to do with them are to slice them up and add them to a Greek salad, or turn them into a soup that you’re supposed to serve cold. Yuck. I am not a fan of cold soups. But the point of this blog was to try new and different things, and beets certainly fit that description, so we got some at the farmers’ market.
D is really responsible for the majority of this dish because I was working late the evening we made these and didn’t get home until after the beets were already done roasting. Actually, D deserves credit for this entire meal. He also made the stewed collards and the apricot chicken that accompany the beets in the above photo. It was delicious and hearty, and such a perfect meal for the rainy night we were having.
This is a pretty simple recipe, you just need to be careful when working with the beets because they can stain.
Roasted Beets with Goat Cheese & Herbs
6 beets, about 1 1/2 lb, greens removed
1 tsp chopped fresh thyme
1 tsp chopped fresh chives
3 Tbsp extra-virgin olive oil
Salt and freshly ground pepper
2 oz of goat cheese, crumbled
Preheat oven to 400.
Wrap beets individually in foil and roast until tender when pierced with a fork, about an hour depending on size.
When cool, peel and quarter beets and place in a serving bowl.
In a separate bowl, mix together the herbs and olive oil.
Drizzle the mixture over the beets and season with salt and pepper.
Top with crumbled goat cheese.
(via Cooking From The Farmers’ Market)