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Wednesday, November 10, 2010

Roasted Beets with Goat Cheese (Jessie and Steven)

3 medium yellow beets
3 medium red beets
(about 1 pound each), stems trimmed off
2 Tbs extra-virgin olive oil
Salt and freshly ground black pepper
1/4-1/2 pound goat cheese

3 cups tangerine juice, or orange juice
1 Tbs lemon juice
Pinch salt and pepper
3/4 cup extra-virgin olive oil

Preheat oven to 350oF. Place beets in a baking pan, drizzle with the oil and season with the salt and pepper. Cover with foil and bake for about 1 hour or until tender when pierced with a knife.

For the dressing, reduce the tangerine juice to about ¾ cup over medium-high heat (in a non-reactive pan). Add the lemon juice, salt, and pepper. Over medium heat, reduce until the mixture bubbles and had a syrup-like consistency (about ¼ cup left). Let cool to room temp and add the olive oil.

When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. (can keep extra dressing for 1 week in fridge). Sprinkle goat cheese on top.

Baking pan
Non-reactive pot

Modified from a recipe by Michael Chiarello (he uses blue cheese instead of goat cheese, places the beets on top of baby spinach, and strains the dressing [forget that!]).

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