Monday, March 30, 2015
Sweet roasted beets pair with tangy goat cheese and herbs in this gorgeous salad. Try using a variety of beets–it will make your plate that much prettier, and it will taste better too.
Roasted Beets with Goat Cheese and Herbs
6 beets, about 1 1/2 lb. total weight, greens removed*
1 tsp. chopped fresh thyme
1 tsp. chopped fresh chives
2 Tbsp. extra-virgin olive oil
Salt and freshly ground pepper
2 oz. fresh goat cheese, crumbled
Directions
Preheat the oven to 400° F.
Wrap the beets individually in aluminum foil and roast until tender when pierced with a fork, about 1 hour depending on their size.
When cool, peel and quarter the beets and place in a serving bowl.
In a separate bowl, mix together the thyme, chives and olive oil. Drizzle the olive oil-herb mixture over the beets, season with salt and pepper, and top with the crumbled goat cheese. Serve right away. Serves 4.
*Don’t throw out those beet greens! They are delicious stir-fried, sautéed or braised.
source:http://blog.williams-sonoma.com/
Roasted Beets with Goat Cheese and Herbs
6 beets, about 1 1/2 lb. total weight, greens removed*
1 tsp. chopped fresh thyme
1 tsp. chopped fresh chives
2 Tbsp. extra-virgin olive oil
Salt and freshly ground pepper
2 oz. fresh goat cheese, crumbled
Directions
Preheat the oven to 400° F.
Wrap the beets individually in aluminum foil and roast until tender when pierced with a fork, about 1 hour depending on their size.
When cool, peel and quarter the beets and place in a serving bowl.
In a separate bowl, mix together the thyme, chives and olive oil. Drizzle the olive oil-herb mixture over the beets, season with salt and pepper, and top with the crumbled goat cheese. Serve right away. Serves 4.
*Don’t throw out those beet greens! They are delicious stir-fried, sautéed or braised.
source:http://blog.williams-sonoma.com/
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