April 1, 2009 | Salads, Vegetables
I can’t tell you how many people proclaim to me that they don’t like beets (most notably, my sister in law Lynn who includes them among her three most hated items!), but after I roast beets and serve them, I’m telling you, people are converts. This lovely beet you see below is a chioggia beet, an Italiam heirloom that couldn’t be prettier. To roast beets, I like to peel them first, then either slice them or cube them, slather them with some extra virgin olive oil, salt and pepper, and roast them in a 400 degree oven until they are tender on the inside and nicely caramelized on the outside.
Beet and Goat Cheese Napoleans
4 large beets, peeled and sliced
8 ounces softened goat cheese
1 tablespoon lemon zest
1 tablespoon chives, minced
extra virgin olive oil (high quality)
salt and pepper
Roast the beet slices until tender. While beets are roasting, combine goat cheese, lemon zest, chives, a little salt and pepper, and enough olive oil to make the mixture spreadable. Remove beets from oven and let cool slightly. Place a beet slice on a salad plate, top with a little goat cheese, and continue layering, creating four napoleans. Drizzle each with some extra virgin olive oil and sprinkle with salt and pepper before serving.