Fresh Chèvre with Beets
Don’t judge a beet by its cover. The dull, hard, whiskery appearance of this stout root vegetable belies a gorgeous gem-like flesh, concentrated with color and flavor. When raw, beets are crisp and sweet, adding rich hues and a crunchy texture to slaws and green salads. Cooked, their flavor is mellow and earthy, their color darkly rosy as cabernet. Roasting is the perfect hands-off way to prepare beets to bring out their natural sweetness and highlight their bold flavor. The classic combo of fresh chèvre with beets is one example of how well dairy takes to this rotund root.
- 1 large bunch red beets (about 2 pounds)
- ¼ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons mild vinegar such as apple cider or champagne vinegar
- 1 orange, peeled and sectioned
- ½ cup crumbled fresh chèvre (about 2 ounces)
- Heat oven to 375ºF.
- Peel the beets, cut into chunks, and toss with olive oil, salt, and pepper. Cover in foil, and roast at until fork tender. Remove from the oven and allow to cool to room temperature.
- Mix the beets with another drizzle of olive oil and a dash of the vinegar. Combine the beets with the orange. Top with crumbled fresh chèvre.
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