Oven-Roasted Beets with Balsamic & Goat Cheese
Roasted beets in a marinade of extra virgin olive oil and Italian spices is a simple but delicious treat to pair with creamy goat cheese. Can be served atop fresh greens or eaten alone with a crusty Italian loaf.
- 7 whole beets
- 2 cloves garlic
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 3 tablespoons DeLallo Extra Virgin Olive Oil
- Salt and pepper
- 1 small log of soft goat cheese
- 3 tablespoons DeLallo Balsamic Vinegar of Modena
Preheat oven to 350˚F. Clean dirt from beets with a damp dishtowel. Trim both ends.
Line a shallow baking sheet with foil. Place beets on foil, along with rough-chopped garlic. Sprinkle torn rosemary and thyme over beets; season with salt and pepper. Drizzle with 3 tablespoons of olive oil. Be sure to coat beets with oil and herbs.
Bake with 1 cup of water added to cooking pan, under foil. Roast for about 45 minutes, or until beets are tender. Reserve leftover beet marinade to create a dressing.
Once cooled, squeeze beets gently to remove skins. Slice beets along with goat cheese. Prepare a dressing with the balsamic vinegar in a small bowl, whisking in the remaining beet marinade. Taste and add salt if needed. Drizzle dressing atop beets and goat cheese; serve on a bed of fresh greens.
Serves 4 to 6