Marcy’s Beach House Beets
(Roasted
Beets With Goat Cheese & Balsamic Drizzle)
*******
We LOVE this
dish—even the kids. Make sure to have crusty bread to sop up the softened
cheese and dressing.
Recipe from
Mike and Marcy Soper, Bakersville, CA.
Marcy is a great cook. She made
this
when we stayed
with them at their beach house in Ventura, California 2007. Mike is Dad’s first cousin.
6 medium beets,
unpeeled greens cut off and saved for a side dish of Sautéed Beet Greens
(just cook greens like you would cook chard)
Goat cheese, good
quality
Homemade strong balsamic
vinaigrette*
Crusty French bread
- Preheat
oven to 375º. To roast beets: wrap scrubbed, unpeeled beets in foil (you can
wrap 3 together—just keep similarly sized beets together in packets of
foil). Place foil-wrapped beets in
ovenproof dish or tray. Roast until
tender, about 1 hour for large beets, 25-35 min for smaller ones. Cook until easily pierced with a
knife. Remove from oven and let
cool a bit.
- Peel
roasted beets and slice into ¼-inch rounds, for small beets, or into
¼–inch half-moons for large beets.
Place flat, or slightly overlapping, on serving tray.
- Crumble
goat cheese over beets rounds until you can still see the beets showing
through, but not too much.
- Drizzle
vinaigrette over beets and goat cheese.
Cover with plastic wrap and refrigerate until ready to serve.
- Good
as a side dish with bread, especially since the vinaigrette softens the
cheese and makes a creamy sort of dip.
*Strong Balsamic Vinaigrette
To small food processor add:
2 cloves garlic, ½ C
balsamic vinegar, 1 TBL red wine vinegar, 1 tsp salt and 1 tsp pepper. Whisk til blended. Drizzle in 1 C olive oil, but stop blending before it thickens.
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