Roasted Beets and Greens with Goat Cheese
Sweet, creamy, crunchy, fresh and earthy is the best way to describe this dish. It’s perfect for lunch, as a first course or light dinner. Once you’ve had it, you will crave the combination of flavors.
- Category: Starters, Sides, Snacks
Ingredients
Scale
Beets
- 2 extra large or 3 large beets with greens
- 4 tbsp. olive oil
- 2 cloves garlic, minced
- 1/2 tsp. salt
- 1/2 lemon, juiced
- 2 tbsp. pine nuts, toasted
Blended Goat Cheese
- 1/2 c local goat cheese
- 2 tbsp. mint, chopped
- 1/2 tbsp. olive oil
- 1/4 tsp. crushed red pepper
- 1 clove garlic, minced
Instructions
Beets
- Preheat oven to 375 degrees.
- Cut stems from beats and wash beets and greens.
- Cut beets in half and place in a roasting pan.
- Cover with foil and bake for 35-40.
- Allow beets to cool enough to handle and peel the skin from the beets.
- Cut Beet greens from stalks and chop both greens and stalks.
- Blanch the stalks and greens, separately as the stalks will take slightly longer (approx 30-40 sec).
- Drain and set aside.
- Saute garlic in olive oil, until golden but not brown.
- Add stalks and greens to the pan and saute until tender and set aside.
Blended Goat Cheese
- Add the goat cheese, red pepper, olive oil, mint and garlic to a bowl and mix with a fork.
- To serve, cut the beets into bite size cubes and plate on top of the beet greens and stalks. Top with a spoonful of goat cheese and top with pine nuts.
Notes
Beet Greens are very nutritious, many people discard them not realizing how delicious they are.