Roasted Beets with Goat Cheese and Pistachios

Serves 4

  • 3 red beets
  • 3 golden beets extra virgin olive oil
  • 2 teaspoons salt
  • 3 ounces of crumbled goat cheese
  • 2 tablespoons thinly chopped chives
  • 3 tablespoons chopped dry roasted pistachios

Preheat the oven to 425°F.

Wash the beets and trim all but 1 inch of the greens. Leaving the stem intact will stop them from bleeding color while they cook.

Rub the beets with extra virgin olive oil and individually wrap them tightly with foil. Place the wrapped beets on a baking sheet and roast for 45 minutes. Check the tenderness of the beets with the end of a sharp knife. They should be tender but not falling apart. Unwrap the beets and allow them to cool for a few minutes.

Using paper towels and kitchen gloves, rub the beets until the skin comes off.

Slice the beets into thin circles. In a round or oval dish, alternate the beets by color slightly overlapping each other in a spiral arrangement around the dish.

Drizzle extra virgin olive oil on the top of the beets. Sprinkle with salt.

Top with crumbled goat cheese, chives, and pistachios. Can be served warm, at room temperature or chilled.




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