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[personal profile] cissalj
This is my take on a lovely appetizer I had at Farmhouse in Burlington, VT. I think it's an improvement, because the beets are a bit more caramelized and the dressing is a nice contrast to the smoothness of the beets and goat cheese.

It would also be excellent on a bed of mixed greens, with some extra vinaigrette, and maybe something for crunch.

Roasted Beet Appetizer

Bunch beets, usually 3-4
olive oil
1 tablespoon dijon mustard
2 tablespoons (cheap) balsamic vinegar
Thyme (optional)
Mild goat cheese- around 2 oz

Preheat oven to 350F.

Trim beet greens off beets, leaving roughly 1 inch of stems attached to the beets. Save the greens for another use (they are basically swiss chard). Scrub the beets, rub them with olive oil (or use spray oil), and wrap them in a pouch of foil. Put that on a cookie sheet.

Roast beets for around 1 hour, until done. The time can vary, but unless you have tiny beets you are not likely to overcook them. They should be tender throughout, and ideally a bit caramelized.

Remove from oven and let cool. Once cool, you can easily slip off the skins. Dice them as you prefer- I like 0.5-0.75 chunks, but that depends on what you're doing with them.

Meanwhile, mix the mustard and the vinegar, and the thyme if using. Add around 3 tablespoons olive oil, slowly, whisking to make a vinaigrette. (Note that this is also my favorite salad dressing!) You can tweak the amount of oil as you prefer.

Add enough vinaigrette to the beet cubes to dress them.

Crumble the goat cheese and sprinkle it on top of the beets. Serve. Room temp works fine.

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