The beetroot‘s delicious and red,
Like a burgundy turnip that’s bled
On your fingers and palms.
It delivers its charms
In a chutney, or pickled instead.
Saturday, beets took over the Penticton Farmers’ Market. The new season beets have finally arrived. I love the colour of beets, the earthiness of beets and the full flavour of beets. They are simple to use and prepare and deserve to be brought out more often. I like to eat them raw – grated in a salad. Equally, a small mound of raw, grated beets with a simple oil and vinegar dressing is a lovely way to enjoy beets.
Roasted Beets with Herbed Goat Cheese
1. 5 pounds beets, assorted colours if possible
1 tablespoon olive oil
1 tablespoon red wine vinegar
Coarse sea salt and freshly ground pepper
2 ounces soft goat cheese
1 teaspoon fresh chives, finely chopped
1 teaspoon fresh tarragon, finely chopped
1 teaspoon flat leaf parsley, finely chopped
1. Preheat oven to 350 degrees. Place beets in a single layer in small baking dish with 1/4 cup of water. Cover with tin foil and roast for 30 to 45 minutes depending on the size of the beets. Beets are tender when pierced with a small, sharp knife.
2. In a small bowl mix together goat cheese, tarragon, parsley and chives.
3. Remove beets from oven. Cool slightly. Gently remove skins. Slice beets into 1/4 inch rounds. Arrange on a serving platter.
4. Drizzle beets with oil and vinegar. Sprinkle with salt and pepper. Arrange small spoonfuls of herbed goat cheese on top of the beets.
What you accomplish with the recipes I share with you is what makes me eager to share more. Thank you for following!