While watching wedding shows the other day, I saw the most fantastic preparation of roasted beets and goat cheese...looking at it made my mouth water. Now, I have never been a beet person...but the beets I have had are the ones that came in cans from the store. No wonder I didn't like them. After trying this recipe, I don't think I will ever make beets any other way than by roasting them. I started out by scrubbing the beets and cutting the greens and bottom tip off. I used chioggia beets, but any kind will work. I laid a piece of foil down on a cookie sheet, and poured a little olive oil onto it.
I put the clean beets into the oil, rolled them around a little bit, and then covered them with another piece of foil. Then I scrunched the edges together like this. I put them in the oven at 350 degrees. I let them roast for about an hour and fifteen minutes.
I made sure they were done by sticking a knife into the center of each one. If it went in easily, I knew they were ready to go. I could hear the beets sizzling in the oil the whole time they cooked, and the smell was fantastic!
I let them cool a little bit, then pulled the skins off. After roasting, their jackets just peel right off easily. I cut them into 1/4 to 1/2 inch slices and set to the side. In a skillet, I mixed 1/2 cup of sugar and 1/2 cup of apple cider vinegar. You could also use rice wine vinegar. I stirred the mixture and heated until it was bubbling nicely. I put the beet slices in and cooked them for a couple of minutes on each side at a low simmer. I took them out and put them on a paper towel to soak up the extra liquid.
I didn't get a good picture of the next step. My intention was to cut the goat cheese into circular slices and stack them with the beets. However, the cheese I got was too soft to slice, it must have been more the spreading kind. I made it work, but if you want to try pretty stacks, get a somewhat more solid goat cheese. Mine turned out to be little chunks, but I heated them for a little bit in a skillet with just a touch of olive oil. You could grill them lightly if you had slices. I put the beets on a plate, and topped with the just melting goat cheese chunks.
I sprinkled a little bit of chunky salt over the top and then finished with some baby greens. I used gala mache, but any kind would work. Then it was done, and I ate the whole thing. You could roast many more beets if you were making this dish to share...I only made a few because I was eating it by myself as my lunch. I couldn't convince my son to try this, but he doesn't like a lot of cheese. I am going to try and get him to eat the beets on their own with dinner sometime. Whether this was stacked or not, it was absolutely delicious! I bet it would have been great with a glass of red wine.
On a side note, this is my latest kitchen purchase. This kitchen scale will weigh up to 22 lbs. I am looking forward to weighing the produce that comes out of my garden from now on.