Vinegartart

 

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.

By speedysnail

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

(serves four)

Ingredients

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

Method

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. 

 

 

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