15 Sep, 2007
Fishbowl’s Fave recipes for fall: Recipe #2 – Roasted beet and goat cheese salad
Posted by andrea tomkins in: Photography|Recipes and Food
This is a totally new discovery, and I am thrilled.
I LOVE ROASTED BEETS. And I never even knew it.
Here is the before picture:
And here is the after:
YES. That’s how good it was. The prep was a little messy (check out the evidence) but was worth it.
I found the recipe here (thanks Grrl!) but upon rereading it just now I realized (oh no!) that I totally messed up the recipe. I made it without lemon OR dressing. What a dork. Oh well. It was still very good. Here’s the version I ate, as pictured above:
3 medium-sized beets (I used one in my salad at lunch, one for my dinner and I have one for tomorrow. What is all of this going to do to my system?)
50 g goat cheese (I just piled it on without measuring. I like lots)
2 tbsp pine nuts (I didn’t have quite enough so I mixed in some slivered almonds as well)
green leaf lettuce
Preheat oven to 350 degrees F.
Trim leaves from beets. Wrap beets in tin foil. Roast for about 1 hour (it really depends on the size of the beets). You might have to check them a few times.
While the beets are roasting, toast the nuts in a dry frying pan over a medium heat. This takes about 2 minutes. Remove from heat and set aside.
When the beets are tender when tested with a knife, remove from oven.
Pinch skin off the beets. (Don’t wear fancy whites. I realized I had a better grip on the beets if I was holding a paper towel.)
Cut the beets into pieces (like the grrl, I like the look of beet slices, but cubes are fine). Set aside.
Place warm beets on greens, top with crumbled goat cheese, and sprinkle with the toasted pine nuts.
Anyway, yes. Roasted beets. Who knew?
