August 30, 2015
As fall approaches, root vegetables are a key ingredient in the kitchen and beets happen to be one of my favourite. Beets and goat cheese are an irresistible match for a salad so it was a natural pairing for this creation. The zesty lemon and garlic give this dish an additional kick. This salad is perfect for a fancy date night or lunch with friends.
Beet Towers
2015-08-26 10:34:53
Serves 4
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
- 4 large beets
- 300 grams goat cheese
- 1/4 basil leaves, chopped
- 2 cloves of garlic, minced
- Juice from 1 lemon, about 3 tablespoons
- Olive oil for drizzling
- Salt and pepper
- 1 cup arugula
- Balsamic for drizzling
Instructions
- Preheat oven to 400 F.
- Remove goat cheese from refrigerator so it is easier to work with.
- On each beet, drizzle olive oil and sprinkle a pinch of salt and a few grinds pepper. Wrap the beets individually with tin foil and place in oven on a cooking sheet. Roast until the beet is cooked through, an hour or more. You should be able to pierce the beet with a knife seamlessly.
- Meanwhile, in a bowl, combine the goat cheese, basil, garlic, lemon juice, 1/2 teaspoon salt, and few grinds fresh pepper.
- When the beets are cooked through, remove tin foil. Using an old dish rag peel the beets. Cool slightly.
- Slice the beets into 1-inch thick discs, yielding 3 or 4. Spread a heaping tablespoon of the spread onto each beet leaving one plain. Stack the beets and place the plain beet on top.
- Carefully transfer to a platter covered with arugula. Drizzle with olive oil and balsamic. Serve and enjoy!
Notes
- Cooking time will vary depending on the size of the beet. I used larger ones in this recipe so it took closer to an hour and a half.
The Garlic Pad http://www.thegarlicpad.com/
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