Saturday, January 26, 2008

Red is on the menu in February

Almost February. Time to start thinking RED.

This is one of my favorite salads and can be served warm or chilled. I don’t like very cold foods – room temperature is just right.

Roasted Beet and Goat Cheese
By Penny Rich

2 bunches of beets, greens attached, locally grown
2 tablespoons olive oil
2-3 cloves of garlic, minced
Salt and pepper to taste
4 ounces of local goat cheese*
Drizzle of olive oil and balsamic vinegar
1/4 cup pecans or walnuts

Cut tops and bottoms off beets (reserving the beet greens) and wash off all sand and dirt. Wrap the beets in foil and place on a baking tray lined with foil in a 425 F oven for 25-30 minutes. While the beets are roasting, wash greens thoroughly. Cut off rough stems and chop. In a large skillet heat oil and add greens, cook for 2-3 minutes. Add garlic, turn off heat and stir through.
Remove beets from the oven and cool slightly. Carefully open foil and gently peel away skin. Cut beets into bite size pieces. Place greens on a serving platter, top with beets, salt, pepper and small pieces of goat cheese. Drizzle with oil and vinegar. Top with nuts.

*For this recipe I used Celebrity Dairy plain goat cheese

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