A woman (whose name might just start with a ‘B’) walks into a downtown restaurant and orders a beet-goat cheese salad and a glass of Sauv Blanc. She just can’t help herself. Three dozen other women “just can’t help themselves” and order the same thing during the lunch rush because, well, it’s what chicks dig…
Ladies, it’s time to learn how to make this at home!
A properly roasted beet is sweet, earthy and just plain delicious. And guess what? You don’t even need a “real” recipe.
Here’s what to do:
Wash beets and place in an oven-proof baking dish. Drizzle with extra virgin olive oil, season with salt and pepper and add enough red wine vinegar to cover the bottom of the dish. Add a bay leaf and a few branches fresh thyme. Cover the dish tightly with a sheet of aluminum foil and bake at 325˚for 60-90 minutes or until a knife can easily pierce the flesh. Remove baking dish from the oven and set on a cooling rack.
When the beets are cool enough to handle, use a paper towel to wipe off the skin.
Cut the beets into a small dice and toss with extra virgin olive oil and vinegar to taste. Season with salt and pepper. Toss with chopped toasted nuts (pistachio, walnuts, or sunflower seeds).
For a great presentation (and because Brooke makes me accompany everything with cheese), whip 2 parts goat cheese (we’re partial to Belle Chevre) with 1 part sour cream or creme fraiche. Layer the cheese and beets into a small mason jar and top with a salad– watercress and radishes do the trick just fine.