Spring beets have recently arrived at our fruit and veggie shop; they looked so pretty the other day that I couldn’t pass up buying a bunch of three. I could have made this salad or borshch, but I was in the mood to try a new recipe with beets as the star ingredient. A short search turned up this recipe, which inspired me and gave me a base upon which to elaborate.
This dish has natural, earthy sweetness from the beets, citrus sweetness from the oranges, fresh tang from the goat cheese, and a bit of acidity from the balsamic glaze. It is fresh, springy, and satisfying. You’ll need a bit more than an hour to roast the beets, but other than that it is a fast and easy recipe. I recommend only adding goat cheese right before you plan to eat it.
Roasted Beets with Oranges, Goat Cheese, & Balsamic Glaze (inspired by Simply Recipes)
- 3 medium beets
- 1-2 tbsp olive oil
- to taste: salt & pepper
- 1/4 cup balsamic vinegar
- 1 tsp sugar
- zest of 1/2 orange
- 1 orange, peeled and cubed
- 3-4 tbsp goat cheese
- Preheat the oven to 400F (200C). Line a baking pan with aluminum foil.
- Wash the beets, then put them in the foil-lined pan and rub them with olive oil and salt. Cover them with another piece of foil and pinch everything closed to make a little packet. Roast the beets in the oven for 1 hour 20 minutes, or until they are soft when you pierce them with a knife.
- When the beets are cooked, remove them from the oven and foil and let them cool. While they are cooling, heat the balsamic vinegar and sugar in a small pan on high heat until it reduces into a syrupy consistency.
- When the beets are cool, peel off the skins and chop them into bite-sized pieces.
- Combine the beets and balsamic glaze in a bowl, then add the orange zest, orange cubes, salt, and pepper. Toss and serve with crumbled goat cheese on top.