Roasted Beets


I never cooked nor liked beets in my life, accept those fancy beet and goat cheese salads at restaurants. They’re a B to peel, take forever to cook, and you usually don’t get that many. BUT when your CSA throws them at you two weeks in a row, you get through it. This recipe is actually pretty stellar.

1 bunch of beets
1 T balsamic vinegar
3 T goat cheese

Preheat the oven to 350. Wash the beets and trim if needed. No need to peel unless you’re really picky on flavor, then peel after they’re roasted. Toss the greens, there is no way to make them taste good (in my opinion).

Toss the beets with EVOO in a small roasting pan for 45-60 min (or longer if they’re big). They’re done when you can run a knife through them easily.

When hot, put them in a bowl after cutting them into pieces and toss with balsamic vinegar to taste. Top with goat cheese and chow! Can be served either cold or hot.


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