Roasted Beets And Radishes With Goat Cheese Food

ROASTED BEET SALAD WITH ORANGES AND CREAMY GOAT CHEESE DRESSING

Steps:

• Preheat the oven to 400 degrees F. Trim the beets and place on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil and bake until tender, about 45 minutes. When cool enough to handle, peel the beets, slice in half lengthwise, and then slice into 1/4-inch-thick half-moons. For the dressing, heat 3/4 cup of the orange juice and the sugar in a small saucepan over medium-high heat. Simmer until the mixture is reduced to about 3 tablespoons, about 30 minutes. Cool completely. Whisk the orange juice reduction with the olive oil, the remaining 2 tablespoons orange juice, the goat cheese, champagne vinegar, heavy cream and 1 tablespoon water in a medium bowl. Sprinkle with salt and pepper. Cut off both ends of the oranges. Carefully cut off the skin and pith, and then slice the oranges in half and then into 1/4-inch half-moons. Mix together the arugula and onions in a large salad bowl. Divide the salad among 4 plates. Arrange the oranges and beets over each salad and drizzle with the dressing. Cook's Note: If using both golden beets and red beets, wrap them separately so the red beets don't dye the golden beets while they cook. Per serving: Calories 279; Total Fat 15 grams; Saturated Fat 6 grams; Protein 10 grams; Total Carbohydrate 30 grams; Sugar: 21 grams; Fiber 6 grams; Cholesterol 18 milligrams; Sodium 331 milligrams

ROASTED BEETS WITH ORANGE GREMOLATA AND GOAT CHEESE

Steps:

• Preheat oven to 400°. Scrub beets and trim tops by 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12 in.). Fold foil around beets, sealing tightly. Place on a baking sheet. Roast until tender, 55-65 minutes. Open foil carefully to allow steam to escape., When cool enough to handle, peel, halve and slice beets; place in a serving bowl. Add lime juice, orange juice and salt; toss to coat. Combine parsley, sage, garlic and orange zest; sprinkle over beets. Top with goat cheese and sunflower kernels. Serve warm or chilled.

ROASTED BEETS WITH GOAT CHEESE

Steps:

• Preheat the oven to 425 degrees Fahrenheit.*
• Wash the beets. Trim off all but about 1 inch of the beet greens (you can save them for later and use them in salads). Leaving on the stem helps keep the beets from "bleeding" out red juice in the oven.
• Rub the beets lightly with olive oil. Place the beets in a covered oven proof dish. (You also can wrap each beet individually in aluminum foil and place them on the oven grates).
• Roast the beets for 45 minutes to 1 1/2 hours, depending on the size and freshness, until tender when pierced with a fork. Check every 10 minutes until tender; we've found medium sized beets take about 1 hour.
• Allow them to cool for a few minutes. Then place them under cool water and rub off the skins with your fingers. You can serve immediately, or refrigerate the whole beets until serving and serve them cold.
• To serve, slice the beets into rounds and arrange them on a plate. Drizzle the top with olive oil and sprinkle with 1 pinch kosher salt. Top with goat cheese dollops and thinly sliced chives.

ROASTED BEET AND GOAT CHEESE SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45 to 50 minutes.
• While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat.
• Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
• Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top.

BRUSCHETTA WITH OVEN ROASTED BEETS AND GOAT CHEESE

Steps:

• Preheat your oven to 400 degrees.
• Rub dirt off beets with paper towel, and put beets in tightly sealed casserole, and bake for 60 to 90 minutes until tender.
• Cool beets, peel them, cut off stem and roots, and cut into small cubes (about 1/4 inch).
• Put beets into medium bowl, add 1 tablespoon of olive oil, green onion, vinegar, thyme, salt, and black pepper.
• In a small bowl, mix together goat cheese and water.
• Preheat broiler.
• Put bread onto a cookie sheet, lightly brush more olive oil onto fronts and backs of bread, and toast both sides under your broiler.
• Cut open your garlic clove and smear some garlic onto one side of bread.
• Spread goat cheese onto the garlic side, top with beet mixture, and serve at room temperature.

WILD MUSHROOM, ROASTED BEET, AND GOAT CHEESE SALAD WITH ONION PURéE

Steps:

• Make the onion purée:
• In a medium sauté pan over moderate heat, warm the oil. Add the onions and shallot and sauté, stirring occasionally, until soft. Season with salt, add the heavy cream, and continue to cook, stirring occasionally, about 5 minutes. Transfer the onion mixture to a food processor or blender and process until smooth.
• Make the mushrooms:
• In a medium sauté pan over high heat, warm the walnut oil. Add the mushrooms, in batches if necessary, and sauté, stirring occasionally, until the liquid released by the mushrooms is evaporated, about 5 minutes. Add the sage, season with salt, and continue to cook, stirring occasionally, until the mushrooms are golden and tender.
• Roast the beets:
• Preheat the oven to 425°F.
• Arrange the beets in a large, deep baking dish and drizzle with the oil. Add enough water to reach about 1/4 inch up the sides of the baking dish. Cover with foil and roast until the beets are tender, about 45 minutes. Once the beets are cool enough to handle, peel them and cut them into quarters. Transfer the beets to a medium bowl, add lemon zest, lemon juice, and chives, season with salt, and toss to combine.
• Toast the pumpkin seeds:
• Preheat the oven to 375°F.
• Arrange the pumpkin seeds on a large, rimmed baking sheet, drizzle with walnut oil, and toss to combine. Roast until toasted, about 10 minutes, then toss with salt.
• Cook the peas:
• Fill a large bowl with ice water.
• In a large pot of boiling salted water, blanch the peas until just tender. Drain, then immediately plunge the peas into the ice water to stop cooking. Drain the peas again and pat them dry.
• To serve:
• In a large bowl combine the mushrooms, beets, peas, goat cheese, and onion purée and toss to combine. Divide the salad among 4 plates, sprinkle with toasted pumpkin seeds, and serve.

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
• Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
• Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
• Turn oven temperature up to 400 degrees F (205 degrees C).
• Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
• Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
• Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
• Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

ROASTED FRESH ASPARAGUS, BEETS, AND GOAT CHEESE MEDLEY

Steps:

• Heat oven to 425º F. Wash asparagus and cut off the tougher bottom parts of the stems. (Don't snap the ends as you lose too much of the asparagus). If sizes vary dramatically, slice the largest asparagus stems lengthwise. The asparagus can be chopped uniformly into halves or thirds or left whole.
• Wash and peel beets and slice into small cubes. Place asparagus and beets in a large bowl. Add olive oil, seasoning, and thyme and toss until completely coated.Cover baking sheet with parchment paper and arrange asparagus and beets on the sheet so they are spread out and not overlapping. Use a spatula to gather any remaining oil and seasonings to drizzle over the arranged vegetables. Bake for 15-20 minutes until beets are tender then remove them from the oven. Pile the asparagus and beets into the middle of the baking pan. Add cheese, fruit, and almonds. Bake another 10 minutes.