16 hours ago
Monday, January 16, 2012
I seem to have this craving for beets lately. In the winter I love roasting multi color beets w/ heirloom carrots and having them in the fridge all week for salads and other fun stuff.
In this recipe, you make a creamy dressing by whisking some goat cheese in w/ the vinegar & oil. Good idea!
I found some tiny little golden beets, not sure of the variety; a neat looking bunch of golden baby carrots, and some sweet red beets. We are in business.
The author also uses the beet greens in the salad, and says it is best to eat vegetables from the "root to the leaf" (sort of like head to tail).
Roasted Beets & Carrots w/ Goat Cheese Dressing: (adapted from Food & Wine)
1 1/2 pounds golden beets with tops
1 1/2 pounds red beets with tops
3 tablespoons extra-virgin olive oil
3 large garlic cloves, halved
kosher salt and freshly ground pepper
8 ounces fresh baby carrots
1 tablespoon sherry vinegar
1 large shallot, minced
1 ounce soft goat cheese, crumbled
Preheat the oven to 425°. Peel the beets and cut them into 1-inch wedges. Discard the tough stems from the beet tops and coarsely chop the leaves. Trim the carrots, leaving some of the tops attached.
Lay the beets and carrots with the halved garlic cloves in a large roasting pan.
Drizzle w/ olive oil and sprinkle liberally w/ kosher salt & pepper.
Cover with foil and roast for 45 minutes. I like to remove the foil and cook for another few minutes for crispy edges.
While the vegetables are roasting, heat a large skillet w/ olive oil and saute the beet greens until wilted, about 5 minutes. Season w/ salt & pepper.
In a small bowl, whisk the vinegar with 1 tablespoon of the olive oil and half of the shallot. Season with salt and pepper and whisk in the goat cheese.
Add half of the goat cheese dressing to the beet greens in the skillet and toss. Add the roasted vegetables to the pan and toss once or twice. Transfer the salad to a platter and drizzle with the remaining dressing. Serve right away.