This has been my go-to side this week, now that we have fresh beets in the garden.
I’ve always found beets to be a little too strong tasting. I’ll eat a few, but then I’ll start to pick them out. But this recipe has given me a whole new appreciation for beets. I think the difference is that I finally cooked them long enough to caramelize, so they became more sweet than beet-y, if that makes any sense.
The addition of goat cheese and a drizzle of balsamic dressing just makes them even better.
The only sad part is that our beautiful chioggia beets lose most of their color when roasted. But I still get to enjoy the swirled patterns every time I cut one open.
So all you do for this recipe is wash the beets (as many as you want), trim the ends and cut off the greens.
Then you can peel the outer layer of skin if it’s too rough.
Cut the beets into 1/4-inch slices, place them on a cookie sheet and drizzle on a little olive oil. Bake for 25-30 minutes at 400 degrees. You will be tempted to take them out too soon, but don’t. You want them soft, with slightly curled edges.
When they’re done, let them cool a few minutes, and cut the slices into 1-inch pieces. Sprinkle goat cheese on top (I like Northern Prairie Chevre’s black pepper version) and drizzle with a little balsamic dressing.