26 May 2008

Roasted Beet and Goat Cheese Salad

It must be Spring because I think I must have Spring Fever. This is a disease where you want to leave the real world behind and head on extended vacations, day dream a lot ...wouldn't you rather be sitting on a beach somewhere in Greece sipping ouzo, raki or Citron (kitron) and letting the world pass you by...I know that I would!!! It is no contest!!

Perhaps that is what all these nostalgic recipes of late are for me. Since I can't be on the beach in Greece, or hiking along the ancient trails I am bringing Greece to me in the way of food. In my previous post I grilled marinated goats cheese in grape leaves and now it is beet salad.

I LOVE beets but sadly rarely prepare them at home. I always have a jar of pickled beets, or beetroot as my British parents say, handy in the fridge at all times. Visions of red stained hands usually deter me from preparing them. When I was in Greece though they were always on the menu. I had a Greek salad of some kind every single day and a beet salad every second day..like clockwork. Sometimes the beets were just plain and sometimes a dressing was added along with onions or goats cheese.

Beets or beetroot are high in folic acid (great for pregnant women), potassium, calcium and antioxidants (betacyanin, which is what gives beets their rich red color). The leafy beet greens are even more nutritious than the roots. The greens contain significantly more iron, vitamin A, potassium and calcium than the roots. They have the highest sugar content of all vegetables, yet are very low in calories. For more information on beets, their cancer and heart disease fighting agents visit this site.

Over the weekend I had picked up some beets at the farmers market. I simply couldn't resist their tiny little tender globes.

**Roasted Beet and Goat Cheese Salad**

4 beets, red or yellow or both, peeled and stems trimmed
1 T olive oil
Kosher salt
2 T balsamic vinegar
1 T whole grain mustard
cracked pepper
kosher salt
1/4 cup olive oil
2 T chopped fresh mint
1/2 cup crumbled goat cheese

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Preheat oven to 375 degrees. Drizzle whole beets with 1 tablespoon olive oil and season with kosher salt. Roast for 35 minutes or until soft when pierced with a fork. Let cool.

Combine vinegar, mustard, pepper, salt. Whisk in oil. Adjust seasonings if necessary.
Slice beets thinly. Stack beets on a plate and top with crumbled goat cheese. Sprinkle with fresh mint. Drizzle dressing over the top and serve.
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32 comments:

  1. Roasted beets and gost cheese is the best way to eat them. I much prefer this to a pickled version.

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  2. is there anything to be done about the texture of beets? I find them amazingly difficult to palate.

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  3. Do you find that beets kinda taste like corn? Am I alone in this strange thinking?

    Other than my corn weirdness, I love beets with goat cheese.. the textures and mixture of subtle and strong flavors is just right.

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  4. There's something about food that carries you back to special times and places. Don't stop daydreaming!!

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  5. Beets and Goat Cheese go together really well. And - we had a roasted beet salad for dinner tonight - but with blue cheese instead of goat. Small beets - so good!

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  6. This sounds really good. I love beets! The color is so beautiful!

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  7. I have never cooked with beets. I like the idea of goat cheese with them - looks so colorful. I will be attending my farmer's market this weekend, I am going to see if I can find some of these.

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  8. Just wonderful. I love roast beetroot, but not pickled. I always roast them in their skins though and when they're done the skin just peels off. Gotta wear gloves though!

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  9. beets are so pretty, but i never really know how to prepare them. your method here sounds lovely, especially since i'm a mustard freak!

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  10. Hooray for beets! I'm such a fan. I think I have to replant my beets this year. The cold weather means they haven't come up. But when I do get beets I'm making them like this!

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  11. I love the combination of beets, cheese and mint. This looks like a wonderful salad. We had some beets, too, but I thought I'd wait to see what my CSA box would hold tomorrow. Unfortunately, beets aren't there yet.

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  12. Roast beets with delicious goats cheese what a wonderful combo you have here Val mmmmmm

    Rosie x

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  13. I've never been a beet fan - but anything's good with goat cheese, right?

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  14. Aren't those the best!!! I just love them roasted with goat cheese!

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  15. That's one of the best kinds of salads in my book, too!

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  16. One of my favorite salads ever, Val. And I agree, beets and goat cheese is an excellent combo. Yum.

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  17. How could I not have tried this before! Such a dream is going on my list of things to try! My husband loves beets and I know this will please!

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  18. Roasted beet salad is one of my favorites!

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  19. Ah spring fever, so that's what's wrong with me!
    Georgous salad, btw.
    Love those beets and goat cheese.

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  20. Oh yeah, beets and goat cheese are a match made in heaven.

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  21. I love beet but usually just cook them and eat them, warm with salt. This salad is a great idea.

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  22. Ai Val! I'm afraid I'd pass on this one... add beets to cheese and I'm gone!!! But about going to Greece for a holiday... count on me :D

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  23. Nice recipe. It looks very familiar:)

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  24. Lovely salad combination Val! I do love beetroot, pickled or fresh, but it is a dangerous business preparing it!

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  25. Well, I have some beets left over in the fridge and I had a recipe I was all set to try. Then this! Just perfect! I might have to reconsider my menu.

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  26. Hmmmmmm, I have some beats in my refrigerator. Sounds great, I think I will try this.

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  27. I totally have spring fever as well. I see all of the kids excited that school is out for the summer after this week, and I'm jealous that I don't get the summer off from work!!

    I thought I didn't like beets, but I had some last week and I cleaned my plate! This looks delicious!

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  28. There is something so right about roasted beets and goat's cheese, isn't there?

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  29. I have got to make this! I have beetroot in the fridge...and goat cheese...
    Tomorrow's dinner!

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  30. Valli, sorry I haven't been around for a while. My visiting hours have been very limited(almost non-existent ) due to an overload of work. But I'm glad I popped in now. Your beetroot (yes I'm English) and goat's cheese dish looks gorgeous. I am also African enough to LOVE the kitsch colour of beetroot and it is one of my all time favourites. When I was pregnant it was just about all I ate. I'm surprised Kody didn't come out magenta. I have been making beetroot pasta, just for the colour I think!

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  31. It's interesting that one person commented that beets taste like corn. I have a similar recipe that includes corn kernels, along with beets and goat cheese in a lime vinaigrette. It's a heavenly combination - one of my favorite salads. The point is that beets pair nicely with corn. Go for it!

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  32. this sounds totally easy and tasty..

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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