I heart beets: pickled beets, roasted beets, beet salad. We got these delicious red and golden yellow beets at our farmer's market and we had to pair them with one of my other favorite things: goat cheese.
We decided to keep the skins on during roasted so I did a bit of scrubbing with a potato brush and these dirty gems polished right up.
After wrapping them individually in a bit of aluminum foil, we roasted them in the oven at 400F until they were done (stick a knife in and check.)
Then while they were pretty hot, we carefully slipped off the skins and sliced the beets. They were piping hot and the red beets stain like crazy so don't wear any clothes that might show a stain. You'll see why a lot of natural coloring comes from beet and beet juice!
We tossed the beets with a bit of red wine vinegar and olive oil. Topped with toasted walnut, crumbled goat cheese, and fresh ground pepper, this salad was a winner. In fact, it was almost even more delicious the next day when eaten cold from the fridge!
I heart beets: pickled beets, roasted beets, beet salad. We got these delicious red and golden yellow beets at our farmer's market and we had to pair them with one of my other favorite things: goat cheese.
We decided to keep the skins on during roasted so I did a bit of scrubbing with a potato brush and these dirty gems polished right up.
After wrapping them individually in a bit of aluminum foil, we roasted them in the oven at 400F until they were done (stick a knife in and check.)
Then while they were pretty hot, we carefully slipped off the skins and sliced the beets. They were piping hot and the red beets stain like crazy so don't wear any clothes that might show a stain. You'll see why a lot of natural coloring comes from beet and beet juice!
We tossed the beets with a bit of red wine vinegar and olive oil. Topped with toasted walnut, crumbled goat cheese, and fresh ground pepper, this salad was a winner. In fact, it was almost even more delicious the next day when eaten cold from the fridge!
