ROASTED BEETS WITH LEMON-THYME VINAIGRETTE

serves 4–6
8 golden, red, white, and/or Candy
Cane beets, in any combination
2 Tbsp olive oil
FOR THE VINAIGRETTE
Grated zest and juice from 1⁄2 lemon
1⁄2 cup extra-virgin olive oil
1⁄4 cup white wine vinegar
11⁄2 tsp fresh thyme leaves
Salt and freshly ground pepper
5 oz (155 g) fresh goat cheese, crumbled
Salt and freshly ground pepper
1 Tbsp julienned fresh mint
2 tsp coarsely chopped fresh tarragon
2 tsp fresh chervil leaves
Preheat the oven to 400ºF (200°C).
Trim the greens from the beets if still
attached, leaving 1 inch (2.5 cm) of the stem
intact. Place the beets on a large piece of foil.
Drizzle with the oil. Gather up the edges of
the foil and seal tightly. Place the foil packet
on a rimmed baking sheet. Roast until the
beets are tender when pierced with a knife,
45–60 minutes. Remove the packet from the
oven, unwrap the beets, and let cool.
Meanwhile, make the vinaigrette. In a small
bowl, whisk together the lemon zest and
juice, oil, vinegar, and thyme. Season to
taste with salt and pepper.
When the beets are cool enough to handle,
rub them between paper towels to remove
the skins. Beginning with the light-colored
beets, cut each beet into slices 1⁄8 inch (3 mm)
thick. Arrange the slices in an overlappping
pattern on a platter. Sprinkle with the goat
cheese and drizzle with the vinaigrette.
Season with salt and pepper. Sprinkle with
the mint, tarragon, and chervil and serve.

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