Until about a year ago, when I heard someone mention beets, I immediately began thinking of pickled beets. For some, that is a good thing. For me, I wanted to break out in hives. I HATE PICKLED BEETS and all that goes along with it!! Yuck! At some point though, I saw or read about people roasting beets and how good they were. Well, I’m pretty darn open-minded when it comes to eating different foods, so I decided to try them. Wow! What a difference a cooking method can make. Seriously, these roasted beets with goat cheese are the bomb and they are so ‘sophisticated’ (said with a slight English accent and my nose turned up).
Level of Difficulty: Easy
Time Required: Prep Time – 5 min; Cook Time – 45 min-1 hour
Fresh whole beets with greens attached (I don’t know how many for you, it depends on the size of the beet and the number of people. Lately, my store has had these colossal sized beets which is more than enough for 1-2 people. If yours are regular sized, then count on 1-2 beets per person.)
Olive oil to coat
Salt and Pepper
1/2 clove of garlic for each beet (will be used to sauté the greens)
If smoking on the grill – then setup your smoker. If you already have a smoker going, then you’ll just add the loosely wrapped beets onto your smoker.
Goat cheese (about 1-2 oz’s per beet)
Special Equipment and Other Items Needed:
Smoker for the grill
Preparing Smoked or Roasted Beets with Goat Cheese:
Wash the beets and cut off the greens. Set the greens aside as we will sauté those as well (optional). Place the beets on a sheet of aluminum foil. Drizzle the beets generously with olive oil, sprinkle with salt and fresh cracked black pepper. Loosely wrap the aluminum foil. A lot of recipes call for you to wrap them completely and I generally do that in the oven. But, if I am going to smoke them, then I can’t wrap them completely and get any good smoky flavor. So, I like to wrap them loosely or not at all when I put them on the grill.
While they are cooking, mince your garlic and chop your beet green tops. Place in a skillet with some olive oil and salt and pepper. Don’t cook them yet. You can get your serving platter out though.
The beets will take about 45 mins – 1 hour to cook. You’ll know when they are done because you can insert a knife relatively easily into the beet (It would be about the same consistency as a potato just a few minutes before it is done for mashing – slightly firm).
When they are done, unwrap them and let cool slightly. While they are cooling, you can quickly sauté the beet greens. Turn the skillet on medium high heat and sauté for 3-5 minutes until wilted. Place on the platter and squeeze a touch of fresh lemon juice on top.
Using a paper towel or plastic bag to protect your hands, peel the outer skin off the beet. Give the beets a rough chop.
Sprinkle the platter with goat cheese.
I’m with Melissa on the pickled beets, but this I will have to try. It looks delicious! -Denise