Roasted Beets with Goat Cheese and Fresh Basil

It’s as simple as it sounds- an easy, summery recipe. Made with only 3 ingredients, this is an easy dish to throw together.To roast beets, I cut off the 2 ends then place them on a piece of foil that’s big enough to wrap the beets up entirely. I drizzle them with some olive oil, then wrap them up, then place them in a 400 degree oven for about 45 minutes, until a knife pierces through them easily.

I love the texture of roasted beets for a dish like this- slightly jello-y and so tender- but I do enjoy raw beets grated into salads. What I’m saying is that- even if you don’t cook your beets all the way through- no need to worry. They’ll still be good- just a little different tasting. More raw and earthy if unroasted.After they were roasted, I just peel them under running cold water (at which point it will become obvious to you why beets are used as a natural dye!) Just slice them up, and drop little bits of goat cheese over this. Sprinkle with fresh basil.

This was really good and simple- but- it would have been good with a balsamic reduction too. Just to jazz things up a bit.

Flavor combinations like basil and goat cheese are so natural- and can be added atop so many different fruits and vegetables to turn them from basic to an elegant side dish. Try grilled peaches, sliced apples, strawberries, tomatoes, spinach…the list goes on. Like I said before, a bit of balsamic reduction or honey never hurts either as a finishing touch.

 

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