Roasted Beets, Beet Greens And Goat Cheese

Sweet, creamy, crunchy, fresh and earthy is the best way to describe this dish. It’s perfect for lunch, as a first course or light dinner. Once you’ve had it, you will crave the combination of flavors. If you are not a fan of beets, we encourage you to try again and tell us if we’ve changed your mind.

 

 

Cut beets in half and place in a roasting pan. Cover with foil and bake for 35-40.

 

 

Allow beets to cool enough to handle and peel the skin from the beets.

 

 

Cut Beet greens from stalks and chop both greens and stalks.

 

 

Blanch the stalks and greens, separately, as the stalks will take slightly longer (approx 30-40 sec). Drain and set aside.

 

 

Saute garlic in olive oil, until golden but not brown. Add stalks and greens to the pan and saute until tender and set aside.

 

 

Add the goat cheese, red pepper, olive oil, mint and garlic to a bowl and mix with a fork.

 

 

To serve, cut the beets into bite size cubes and plate on top of the beet greens and stalks. Top with a spoonful of goat cheese and top with pine nuts.

 

 

 

Sweet, creamy, crunchy, fresh and earthy is the best way to describe this dish. It’s perfect for lunch, as a first course or light dinner. Once you’ve had it, you will crave the combination of flavors.

 

Author: Soffia Wardy

Category: Starters, Sides, Snacks

• 2 extra large or 3 large beets with greens
• 4 tbsp. olive oil
• 2 cloves garlic, minced
• 1/2 tsp. salt
• 1/2 lemon, juiced
• 2 tbsp. pine nuts, toasted

• 1/2 c local goat cheese
• 2 tbsp. mint, chopped
• 1/2 tbsp. olive oil
• 1/4 tsp. crushed red pepper
• 1 clove garlic, minced

1. Preheat oven to 375 degrees.
2. Cut stems from beats and wash beets and greens.
3. Cut beets in half and place in a roasting pan.
4. Cover with foil and bake for 35-40.
5. Allow beets to cool enough to handle and peel the skin from the beets.
6. Cut Beet greens from stalks and chop both greens and stalks.
7. Blanch the stalks and greens, separately as the stalks will take slightly longer (approx 30-40 sec).
8. Drain and set aside.
9. Saute garlic in olive oil, until golden but not brown.
10. Add stalks and greens to the pan and saute until tender and set aside.

1. Add the goat cheese, red pepper, olive oil, mint and garlic to a bowl and mix with a fork.
2. To serve, cut the beets into bite size cubes and plate on top of the beet greens and stalks. Top with a spoonful of goat cheese and top with pine nuts.

Beet Greens are very nutritious, many people discard them, not realizing how delicious they are.

 

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