Oven roasted beets with goat cheese and balsamic vinegar.
I am a HUGE beet fan. LOVE beets! I made these at Thanksgiving and I gobbled them up – no one else in my family likes beets.. Oh, well, more for me!
3 Tbs olive oil
2 small cloves of garlic
salt and pepper to taste
Preheat oven to 350.
Clean the dirt from the beets. The skin will come off after they’re cooked, so the beets don’t need to be scrubbed to death. LOL. Trim beets at both ends.
Place foil in a pan with sides, then place beets on top of the foil, and garlic on top. Drizzle with olive oil and sprinkle on the rosemary, and salt and pepper. Make sure that the beets get coated with the oil and spices. Add 1 cup of water to the cooking pan before covering tightly with foil.
Roast in oven for 45 minutes, or until beets are tender with a fork. You may need to cook larger beets for longer. The beets will come out nice and steamy and tender. Any leftover cooking liquid can be cooled and drizzled over the finished plate.
Once the roasted beets are cooled enough to touch, gently squeeze the beet to break open the skin, and peel it off.
Slice and add a few tablespoons of goat cheese. You can serve the roasted beets with reduced balsamic vinegar over salad or just with some good bread.