Roasting beets is really quite simple once you get past the peeling part. So if you are at all worried about the peeling part pick golden or "candy-cane" beets, they are less likely to turn your hands a wonderful shade of magenta. Once peeled, place in foil and drizzle with olive oil. I normally place my foil package into a larger vessel to avoid any leakages in the oven and minimize the risk of burning the bottom.
Once roasted they can be used in just about everything - however, this time I combined them with barbecued chicken breast, arugula and some crumble goat's milk blue cheese. If I had walnuts at home I would have added them too. Dress the mixture with a light dressing of white wine vinegar, olive oil, salt, pepper and a little agave to round out the tartness. If you are using a milder cheese, like a soft goat you could really do anything with the dressing.
I added a little gluten free baguette to finish off the meal from a baker on Salt Spring Island.
No comments:
Post a Comment