Tangy, herby goat cheese and sweet, earthy beets are a match made in heaven. Use different colors of beets for visual appeal. If you’re juggling dishes for a dinner menu, prepare the beets, dressing, and herbed goat cheese in advance and assemble at the last minute.
Roasted Beets with Orange and Herbed Goat Cheese
6 beets, about 1 1/2 lb. (750 h) total weight, greens removed
3 Tbs. extra-virgin olive oil
2 garlic cloves
Salt and freshly ground pepper, to taste
2 oz. (60 g) fresh goat cheese
1 1/2 tsp. minced fresh chives
1 1/2 tsp. minced fresh flat-leaf parsley
1 tsp. minced fresh tarragon
Preheat an oven to 400°F (200°C).
Finely grate the zest from the orange and set aside. Halve the orange, place half in a baking dish just large enough to hold it and the beets in a single layer, and set the other half aside. Add the beets and drizzle with 2 Tbs. of the olive oil. Add the garlic, sprinkle lightly with salt and pepper and toss well. Cover the dish with foil and roast until the beets are tender when pierced with a paring knife, about 45 minutes. Remove the beets from the oven and let cool.
In a small bowl, mash together the goat cheese, chives, parsley, tarragon and a pinch each of salt and pepper. Cover and refrigerate until ready to serve.
Remove the beets from the oven and let cool. Using the dull side of the paring knife, gently scrape the skins off the beets, then cut into a mix of narrow wedges and slices about 1/4 inch (6 mm) thick. Arrange the beets on a platter.
Squeeze the juice from the roasted orange half into a small bowl and whisk in the remaining 1 Tbs. oil to make a dressing. Squeeze in more juice from the reserved fresh orange half, if desired, and let the dressing cool to room temperature.
Drizzle the beets lightly with the dressing, then sprinkle lightly with salt and pepper. Top the beets with small spoonfuls of the herbed goat cheese, garnish with the orange zest and serve. Serves 4.
Find more fun recipes for couples in the kitchen—and everyone else who enjoys making great food—in our Two in the Kitchen: A Cookbook for Newlyweds, by Christie Dufault and Jordan Mackay