A few months back, I was at a client lunch when they ordered a side of beets… I wasn’t thrilled (especially since the restaurant served everything family style) but I was willing to give them a go. This was really the first time I considered beets. And when the plate showed up at the table, I was in complete awe. There were at least three different kinds and colors of beets on the plate — and after tasting them all, I was hooked.
Since then, I’ve been trying to incorporate them more into our meal planning rotations mostly as side dishes and now, as a salad. Beets and goat cheese are a natural pair. The earthiness of the beets is a perfect match for the nutty, creamy flavors of a crumbly goat cheese. So when I came across this recipe from Giada, I knew we just had to try it.
While I considered buying fresh beets, I knew the likelihood of staining everything in sight was very high. So I opted for canned whole beets, fresh and fancy goat cheese crumbles, some shallots and mixed greens. Here’s the fun part. (Note: I adjusted Giada’s recipe a bit and it was simply divine!)
– 1/4 cup balsamic vinegar
– 3 tablespoons shallots, thinly sliced
– 1 tablespoon honey
– 1/3 cup extra-virgin olive oil
– Salt and freshly ground black pepper
– 2 cans of whole beets, drained
– Fresh mixed greens or arugula
– 1/4 cup dried cranberries
– 1 small container (3 ounces or so) soft fresh goat cheese, coarsely crumbled
First things first… Set the oven on 450 degrees and line a sheet pan with foil. Strain your canned beets. In a small bowl, whisk together the balsamic vinegar, shallots, honey and EVOO, adding salt and pepper to taste.
Once combined, pour over the beets in a larger bowl and toss until they are nice and covered. Place the beets and shallots on the baking sheet and pop in the oven. Let the beets hang out for about 6 minutes, give them a quick turn, then roast for 6 additional minutes. Once they’re finished, set aside to cool.
In a separate bowl, toss the mixed greens, dried cranberries and goat cheese with the remaining dressing. When the beets are room temperature, add them to the top of your salad and serve.
Here’s the most delicious part… The shallots and beets are tangy and sweet. They are caramelized yet still maintain their earthy flavor. OH MY GOSH THEY ARE SO GOOD!! You will absolutely love them, guaranteed. My husband even enjoyed them! Hope they are a hit in your kitchen too.