serves four
Roasting concentrates the flavor of homegrown beets, and creamy, tangy goat cheese accentuates their smooth earthiness. I like to arrange the sliced beets on a platter and serve them as an appetizer, but you can chop the beet greens and toss them with the rest of the ingredients for a rustic salad too.
4 medium beets
1 tablespoon plus 2 teaspoons mild-tasting olive oil
¾ teaspoon fine sea salt
¼ cup chèvre (here)
2 tablespoons whole milk
¼ to ½ cup Orange Poppy Seed Vinaigrette or your favorite vinaigrette
Preheat the oven to 400°F.
Scrub the beets and trim the tops short. Rub them with 1 tablespoon of the oil, sprinkle with ½ teaspoon of the salt, and set them on a baking sheet. Roast for 50 to 60 minutes, or until the beets are tender in the middle. Let them cool, then trim the roots and tops and slip off the skins. Slice the beets into ¼-inch slices.
In a small bowl, combine the chèvre, the remaining 2 teaspoons oil, the milk, and the remaining ¼ teaspoon salt and beat with a fork until fluffy.
Arrange the beet slices in a serving dish, top with dollops of the whipped cheese mixture, and drizzle with the vinaigrette. I prefer to serve this dish slightly warm, but cold works too.
kitchen notes • To avoid stained fingers, slip on a pair of food prep gloves before you trim and slice the beets.