4 large beets
3 ounces fresh goat cheese, coarsely crumbled (optional)
1 cup cherry tomatoes
2 garlic cloves, chopped
2 tablespoons chopped fresh parsley
1 lemon, juice
2 tablespoons fresh dill
2 tablespoons extra virgin olive oil
Sea salt and black pepper
Preheat the oven to 400 F.
Line a baking sheet with foil.
Peel beets and dice into bite size wedges. In a bowl, and lemon juice and drizzle a generous amount of extra virgin olive oil over the beets. Add chopped garlic. Toss to coat beets. Season with sea salt and black pepper. Place beets on a baking sheet and roast for about 20 to 40 minutes or until caramelized and soft.
Arrange on a serving platter and drizzle extra virgin olive oil over the top. Garnish with goat cheese crumbles (optional), cherry tomatoes, and fresh herbs.
7 comments:
LOVE these, dear Mia! Thanks to Keegan, I've become a big fan of beets, especially roasted! I'm sure these are bursting with flavor :) One of my first food "traumas" was with beet baby food. Apparently my mother was so determined to have me eat it that she got a little "pushy". I wound up taking a mouthful and spitting them at her! She never let me live it down... :)
lol. I'm so happy you gave them another chance because when cooked right - they are absolutely delicious! xo
Now that's my kind of cookin'--yum.
I love roasted veggies, and roasted beets are at the top of my list... love the beet-garlic pairing here.. Thanks for sharing!
Thank you!
I love beets. As you say it really is in how they are cooked. I am constantly urging doubters to give them a second look.
Ok...I'm going to give beets another try. I've never liked them -- the strong earthiness of their flavor is unappealing to my taste buds -- but I've never had them roasted, and with all of the health benefits of them, it's worth another shot!
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