Last year at some point, Cannoli Joe's (a local Italian restaurant) was giving samples of their beet salad at the farmer's market. Who knew that that little sample would haunt me so? It was the perfect beet combination..sweet and tangy with a touch of creamy goat cheese. I've been chasing that flavor combination ever since. I have yet to find it, but the beets I made last night were pretty freakin' yummy anyway. I know that most people bake their beets with the peels on and then squeeze the peels off when they're tender, but I just don't do it that way. If you peel and chop on a paper towel, you won't stain your surfaces, and then your beets are exposed to all of the flavors you bake them up with.
Beets with Fresh Herbs and Goat Cheese
4 baseball sized beets, peeled and cubed in 1" pieces
1 tbsp olive oil
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 tsp fresh ginger, peeled and grated or minced extra fine
1/4 cup of water
1 tbsp balsamic vinegar
3 tbsp cup soft goat cheese
Salt and pepper to taste
Preheat oven to 375 degrees. Toss the beets, olive oil, herbs and ginger and place in a single layer in a baking dish. Add the 1/4 cup of water to the bottom of the dish. Cover with tin foil. Bake for 35-40 minutes or until the beets are tender in the center. Remove the herb sprigs. Move the beets to a serving bowl and toss with the balsamic vinegar and 2 tbsp of the goat cheese. Allow to cool. Break up the remaining tbsp of goat cheese and toss. Season to taste.