Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.



Thursday, January 19, 2012

Flavors... Beets

By now y'all know that the flavor of the week is Beets. I think beets are one of those like-it-or-not foods.
I fall into the like-it crowd!
They have a rustic sweet flavor that is only enhanced by Roasting. I have added suggested flavors ~ Citrus, salt and creamy cheese. Citrus Roasted Beets with Fennel
2 cloves GARLIC
1 LEMON
2 ORANGES
1 tablespoon BALSAMIC VINEGAR
1tsp THYME
1/4 teaspoon SALT
1/4 teaspoon ground PEPPER
1/3 cup OLIVE OIL
3 fresh beets
1 bulb FENNEL
1/2 cup GOAT CHEESE
Peel the beets and slice into sections. Toss with zest of 2 oranges and a splash of olive oil. Roast at 400° 10 minutes. Meanwhile, slice fennel, add to beets and roast for another 10 minutes.
Stir together the crushed garlic, lemon juice, orange juice, balsamic vinegar, salt and pepper. Whisk the olive oil into the vinegar mixture until it is smooth. Set the vinaigrette aside.
Gently toss the warm roasted beets, and sliced fennel with the vinaigrette. Serve the roasted beets and fennel over a bed of spinach, sprinkle with goat cheese.
This is a fresh salad that is best served when the roasted beets are still warm. The goat cheese melts over the beets and makes a creamy sauce.
These roasted beets can also be served just as they are. . . or made into a Beet Risotto for tomorrow night.
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Happy Cooking y'all~
Sandi

1 comment:

Tanna at The Brick Street Bungalow said...

Oh, my goodness. I am drooling this sounds so very good! LOVE roasted beets and fennel... can't wait to try the dressing and cheese with them. Thanks, Sandi! blessings ~ Tanna

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