Beets and goat cheese are a match made in heaven. Today I’m featuring this classic combo since beets are in season in New England and inspiration beckoned after visiting a local farm shop, Viel Farm ❤.
I’ve grown beets a few times and I’m rarely successful with the root vegetable. They’re usually under developed and rather small, so when I see beets at a local farm shop, I usually purchase some for roasting.
I’m a firm believe not to mess with perfection and my technique for roasting is rather basic. After washing, peeling and trimming the stem and root end; I simply cut my beets into smaller pieces (i.e. quarters for a medium beet, and 8th for a larger beet) and I coat them with olive oil, salt and pepper and massage that goodness around the beet pieces.
I roast at 375 for about ~45 minutes, but I would check frequently because you don’t want them drying out. If they do dry out, sprinkle some water and that will help create some moisture again.
Once they’re done roasting, I allow them to cool before adding goat cheese, green onions, a drizzle of balsamic glaze and some sea salt & ground pepper for this beautiful dish. For this dish, I also had the added bonus of roasted garlic scapes ❤. You could also easily add spinach or arugula and pine nuts for a more complete salad.
I hope this post has inspired you to roast some beets, cheers 👍 What’s your favorite way to serve beets? Please share, I love being inspired 🙏