Monday, October 20, 2014
Side to Side: Recipe
Meredith's Food for Life: Roasted Beets with Goat Cheese and Aruglua
Steak is a staple in my repertoire for dinner but I Iike to vary the sides so we don't have the "same" meal over and over. I thought ahead yesterday while I had some extra time and roasted the beets so they would be put to use quickly another night.
The creamy texture and slightly tangy flavor of goat cheese combines with the earthy flavor of the beets and always makes for a perfect combination.
The two older kids ate so much asapagus that there was barely any left for the rest of us! My husband said they tasted like asparagus chips - roasted and salted well, on both accounts.
Roasted Beets with Goat Cheese and Aruglua
1 bunch of beets; scrubbed clean and stems cut off
1/4 cup crumbled goat cheese
2-3 cups fresh baby arugula
1/2 cucumber, seeded and chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Preheat oven to 425. Wrap the beets individually in aluminum foil and place on a baking sheet. Bake about an hour. Let cool and peel off the outer layer of the beet. Slice thinly.
Arrange arugula on a serving platter and top with beets, cucumber and cheese. In a small bowl, mix together oil and vinegar and pour over the salad.
Crispy Roasted Asparagus
1 1/2 lb. thin asparagus, washed and trimmed (cut off the bottom 1/3 of the bunch)
1 tablespoon olive oil
1-2 tablespoon kosher salt
Preheat oven to 450. Place asapagus on a baking sheet and drizzle with oil and sprinkle with salt. Roast about 20 minutes.