Every Thursday last summer I would set aside time during my lunch hour to go to the Mpls Farmers’ Market. I would take a $20 out in cash and wouldn’t leave until the money was gone and my arms were sore from carrying a heavy load.
Well…this summer/fall I am sad to say that I barely made it out to the farmers’ market at all and didn’t buy much of anything all season. It was a product of being really tired during my first trimester and not feeling like cooking anything as well as being super busy at work and not being able to make time to get outside. Lame.
The other week Erik said, “honey, remember when you used to always make roasted beets with goat cheese?”…I always included a huge bunch of beets in my weekly load of produce. So even though the beets were looking a little small at the market last week, I made sure to buy some and make Erik roasted beets with goat cheese yesterday.
He loves this dish and so do I. It’s simple, so good for you….and if you’ve never tried this pairing do so immediately. Goat cheese and beets were made for each other.
You can easily turn this side into a salad (add greens and a drizzle of balsamic vinaigrette and you’re set).
Roasted beets with goat cheese
7-8 medium size beets, scrubbed and tops cut off
1 tablespoon olive oil
1/3rd cup crumbled goat cheese
Preheat oven to 425 degrees. Place beets on top of a baking sheet lined with foil. Rub the beets with olive oil and season with salt and pepper. Cover with another layer of foil.
Bake for about an hour, checking tenderness of beets after 45 minutes. They are done when they are fork tender. Remove from oven and set aside to allow them to cool.
When beets are cool, peel them (using your hands, they should peel fairly easily). Cut into quarters and divide among 4 bowls, top with crumbled goat cheese. Season with salt and pepper to taste.