I never really liked beets before. In fact, I was convinced I hated them. That is until I moved to Seattle and my dear friend, Chef Autumn, told me, “That’s just because you’ve never had them cooked properly before”.
Ohhhhh how incredibly right she was! Turns out I love beets, really really love them. Even more, I love them when they’re roasted and pickled and served with goat cheese. So that’s exactly what we’re going to do today.
I used to make a baby beet salad every night when working at a restaurant in NY. We would wash them, completely coat them with olive oil and then wrap them in foil and stick them in the oven. When done roasting, we would rub the peel off with our hands while they were still hot. It was painful and messy, but it made a tasty beet. (The things chefs do in the name of food love. It’s deep and it’s real.)
I planned on doing the same here. It didn’t quite work out like I hoped. First off, the beets at my grocery store are huge – HUGE! Did you see that picture up above? Holy monkeys those beets are large. Because of that, they took foreverrrr in the oven and never ended up getting tender.
By that I mean, I turned completely impatient after 2 hours of waiting and checking and fork poking and decided to cave and peel (with a real peeler) and cut them up before sticking them back in the oven. I’m recommending you start with the sane method from the beginning instead of recreating my madness.
The whipped goat cheese is hard to see on my white plate, but it’s there and it’s awesome. I love how you get three different textures on this plate with the creamy whipped cheese, tender roasted beets, and crunchy walnuts on top. Delish!
If you like beets, you’ll want to give this a try. If you don’t, this dish just might be the thing to change your mind! Until next time…..
Roasted & Pickled Beets with Whipped Goat Cheese
- 6 red beets
- olive oil, to coat
- ½ C apple cider vinegar
- ½ C sugar
- 1 tsp red pepper flakes
- 1 TBS whole black peppercorn
- 1 C water
- 4 oz goat cheese
- 2 TBS cream
- ½ tsp whole grain mustard
- 1 tsp dijon mustard
- 1 tsp honey
- chopped walnuts, garnish
- chopped chives, garnish
- Preheat oven to 350 degrees.
- Remove beet tops and discard. Wash and peel beets and cut into quarters or eights (depending on size). Place on a foil-lined sheet tray and coat with olive oil + season with salt & pepper. Roast for 35 – 45 minutes until tender.
- In a small sauce pan, combine the vinegar, sugar, red pepper flakes, water, and whole black pepper to a simmer while stirring. Simmer until all sugar has dissolved and then cool & set aside.
- Allow the beets to cool once out of the oven and then place in the pickling juice and refrigerate. Let sit for at least 30 minutes or up to a few days.
- In a small blender (like magic bullet), combine the goat cheese, cream, mustards, and honey. Blend until all incorporated.
- To plate, put a healthy amount of goat cheese on the bottom of the plate. Top with drained beets and garnish with walnuts, chives, and cracked black pepper.