Wednesday, 30 November 2011 10:36

Roasted Beets and Walnut Encrusted Goat Cheese

Written by Colleen
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I'm embarrassed to admit this, but until now, I'd actually never roasted beets before. I've been meaning to for years, but I always seem to overlook the leafy root when I'm at the grocery store. But since I crave beets and goat cheese on a pretty regular basis (such a brilliant combination!), I finally decided to bite the bullet. Roasted beets are so delicious and easy, that I can't believe I haven't made them before. This makes an excellent snack, appetizer, or delicious addition to a mixed green salad.

Enjoy!

Colleen

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 Easy Roasted Beets and Walnut Encrusted Goat Cheese

by colleen reillybeets

What you need:

For the beets:
  • 3 medium, firm beets
  • Olive oil
  • Black pepper
For the goat cheese:
  • Goat cheese log
  • Walnuts, chopped (about 2 tbsp per 4 oz of goat cheese). Crushed pistachio kernels are delicious, too!

What to do:

For the beets:

Preheat oven to 375 degrees F. Trim off leafy greens and wash beets. Place each beet on a square of aluminum foil. Drizzle each beet with olive oil and wrap up in foil. Place on a cookie sheet and roast in the oven until fork tender (time will vary depending on size and firmness of beets, but will be around 1-1.5 hours. To check, remove one beet from the oven, unwrap, and check. Re-wrap beet and place back in the oven if it's not ready yet). When tender, remove from over and let cool for about ten minutes. Slip skin off of beet with your hand or a pairing knife (skin should slip off easily). I didn't have any kitchen gloves and didn't want to get beet all over my hands, so I put baggies over my hands. Slice beet into 1/4-1/2" thick slices. Add salt and fresh black pepper to taste.

For the goat cheese:

Spread crushed walnuts on a plate in a thin layer. Roll goat cheese log in walnuts. Slice into 1/4" thick slices and place on top of beet slices. It's also fun to roll 1/4" thick goat cheese slices into balls and then roll in crushed walnuts.

Serves 3-6, depending on how you're serving.

Last modified on Wednesday, 30 November 2011 15:46
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