Roasted Beets with Goat Cheese and Blood Orange Vinaigrette

The Stuff:

4-5 small-medium beets
2 oz goat cheese
Blood orange vinegar (or raspberry)
Extra virgin olive oil (frutatto)
Kosher salt & pepper

Making the Goods:

Clean the beets and cut off the root end and top leaves, do not peel. Place on foil and drizzle with oil, salt & pepper. Wrap up and roast at 400 degrees or on indirect heat on medium grill until tender about 1 hour.

Before you pull the beets whisk 1 Tbsp oil into 1/2 Tbsp vinegar and salt/pepper to taste.

Pull the beets and using a kitchen towel rub off the skin. You have to do this while they are HOT so be careful. Slice the peeled beets about 1/4 inch thin and put into vinaigrette while still hot.

Serve while still warm as a side dish or over a salad as a meal with goat cheese crumbled over the top.

Enjoy!

Published with Blogger-droid v1.7.3