Serves 4
This recipe is a favorite of my family, and that’s a lucky thing as beets are readily available all winter in California. And while beets are truly ubiquitous in other areas of the world (in New Zealand they add beets to not only hamburgers, but just about everything else), it hasn’t exactly been a “go-to” vegetable for most of us here in the US. I can assure you, however, that once you try this combination you’ll want to have it more often. The leaves and stems of fresh beets can also be used in stir-frys or steamed like Swiss chard.
Ingredients:
4-6 medium-sized beets, stems removed (leaving 1-inch)
1 4-oz log of fresh goat cheese (chèvre)
1 tablespoon olive oil
1 tablespoon orange juice (optional)
1 tablespoon red-wine or champagne vinegar
Salt and pepper to taste
Instructions:
Using a medium-sized pan, cover beets with water and cook gently until tender when pierced with a knife (for about 30-40 minutes depending on the size and freshness of the beets).
Drain and let cool enough to be able to peel them (I sometimes use plastic gloves to avoid staining my hands as peeling beets can get messy).
While still warm, cut in chunks and drizzle with vinegar, orange juice and olive oil.
Season to taste and serve with crumbled goat cheese.
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