Roasted Beets And Radishes With Goat Cheese Recipes

ROASTED BEETS AND RADISHES WITH GOAT CHEESE

Steps:

• Heat oven to 400 degrees.
• In a medium-sized bowl, toss the beets with the olive oil and 1/2 teaspoon of salt. Place the beets on a rimmed baking sheet and roast for 20 minutes.
• Meanwhile, toss the radishes in the same medium-sized bowl with 1/4 teaspoon of salt. After the beets have cooked for 20 minutes, add the radishes to the baking sheet. Stir well to coat with olive oil and incorporate with the beets. Roast for an additional 20 minutes, stirring after 10 minutes.
• Remove from the oven, spritz the vegetables with lime juice and vinegar. Add the cilantro and radish leaves. Stir. Transfer the vegetables into the medium-sized bowl, add the goat cheese and stir to combine. Serve warm or at room temperature topped with additional leaves and goat cheese.

ROASTED BEETS WITH GOAT CHEESE

Steps:

• Preheat the oven to 425 degrees Fahrenheit.*
• Wash the beets. Trim off all but about 1 inch of the beet greens (you can save them for later and use them in salads). Leaving on the stem helps keep the beets from "bleeding" out red juice in the oven.
• Rub the beets lightly with olive oil. Place the beets in a covered oven proof dish. (You also can wrap each beet individually in aluminum foil and place them on the oven grates).
• Roast the beets for 45 minutes to 1 1/2 hours, depending on the size and freshness, until tender when pierced with a fork. Check every 10 minutes until tender; we've found medium sized beets take about 1 hour.
• Allow them to cool for a few minutes. Then place them under cool water and rub off the skins with your fingers. You can serve immediately, or refrigerate the whole beets until serving and serve them cold.
• To serve, slice the beets into rounds and arrange them on a plate. Drizzle the top with olive oil and sprinkle with 1 pinch kosher salt. Top with goat cheese dollops and thinly sliced chives.

ROASTED RADISHES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Cut radishes into halves; cut any large radishes into quarters. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt.
• Roast in the preheated oven until tender but firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice.

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
• Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
• Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
• Turn oven temperature up to 400 degrees F (205 degrees C).
• Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
• Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
• Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
• Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.