Tuesday, March 27, 2012

Roasted Garlic Beets

4 large beets
3 ounces fresh goat cheese, coarsely crumbled (optional)
1 cup cherry tomatoes
2 garlic cloves, chopped
2 tablespoons chopped fresh parsley
1 lemon, juice
2 tablespoons fresh dill
2 tablespoons extra virgin olive oil
Sea salt and black pepper

Preheat the oven to 400 F.

Line a baking sheet with foil. 

Peel beets and dice into bite size wedges. In a bowl, and lemon juice and drizzle a generous amount of extra virgin olive oil over the beets. Add chopped garlic. Toss to coat beets. Season with sea salt and black pepper. Place beets on a baking sheet and roast for about 20 to 40 minutes or until caramelized and soft.

Arrange on a serving platter and drizzle extra virgin olive oil over the top. Garnish with goat cheese crumbles (optional), cherry tomatoes, and fresh herbs.


Michele Gerhard said...

LOVE these, dear Mia! Thanks to Keegan, I've become a big fan of beets, especially roasted! I'm sure these are bursting with flavor :) One of my first food "traumas" was with beet baby food. Apparently my mother was so determined to have me eat it that she got a little "pushy". I wound up taking a mouthful and spitting them at her! She never let me live it down... :)

Mia said...

lol. I'm so happy you gave them another chance because when cooked right - they are absolutely delicious! xo

Sherry K-Jazzy Gourmet said...

Now that's my kind of cookin'--yum.

The Harried Cook said...

I love roasted veggies, and roasted beets are at the top of my list... love the beet-garlic pairing here.. Thanks for sharing!

Mia said...

Thank you!

The Culinary Lens said...

I love beets. As you say it really is in how they are cooked. I am constantly urging doubters to give them a second look.

jmwhite60 said...

Ok...I'm going to give beets another try. I've never liked them -- the strong earthiness of their flavor is unappealing to my taste buds -- but I've never had them roasted, and with all of the health benefits of them, it's worth another shot!

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