Simply roasted beets, tangy goat cheese sweet and tart dressing. What could be better and tastier as a starter to a rich winter meal?
While stacking the beets and goat cheese looks fancy, there’s really no need for fussiness with these comforting ingredients – just get them on a plate!
Ingredients
- 1 – 2 pounds large beets (golden or red), washed and stems trimmed
- ½ cup olive oil
- 1 tsp. each salt and pepper
- 1 cup balsamic vinegar
- ½ cup granulated sugar
- 3 tsp. each chopped fresh flat-leaf parsley and chive
- 9-ounce log of fresh goat cheese
- 1 cup raspberry vinaigrette
- 6 Tbsp. extra-virgin olive oil
- 1 tsp. each salt and pepper
- ½ cup pomegranate seeds
Beet Roasting Directions
- Preheat oven to 350 degrees.
- Place the beets on a baking sheet lined with aluminum foil. Drizzle with olive oil, salt and pepper. Roast in the oven for 45 minutes.
- Allow the beets to cool for about 5 minutes, then, using paper towels, rub the skins off the beets. Cool completely. Cut the beets into ¾ inch slices. Can be roasted 3 days before using if stored in the refrigerator, wrapped in foil.
Balsamic Glaze Directions:
- In a small sauce pan over high heat, bring the vinegar and sugar to a boil. Stir to combine then lower heat to low and simmer for 15 minutes, until syrupy. Let the balsamic glaze cool then store in the refrigerator. Can be made up to a week prior to using.
Herbed Goat Cheese Directions:
- Place the chopped herbs in a small, shallow dish. Cut the goat cheese so you end up for 12 slices. I use dental floss instead of a knife to get even slices. Run the circumference of the goat cheese slices through the herbs. Refrigerate covered in plastic wrap until ready to use, up to a day before serving.
Assembly Directions:
- Create a 5” circle with the balsamic glaze. Spoon 3 tablespoons of raspberry vinaigrette in the balsamic glaze circle in the center of a plate. Place a beet slice over the vinaigrette, top with a slice of herbed goat cheese then another beet slice.
- Drizzle a tablespoon of olive oil over each beet stack. Sprinkle with salt and pepper and decorate the plate with pomegranate seeds.
Makes 6 servings.
Recent Comments