1st Course: Roasted Beet and Crumbled Chevre
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Author: ulterior epicure Status: published license cc-by-nc-nd tags: pasta, dinner, cheese, goat cheese, chevre, olive oil, salad, home, balsamic, micro green, micro musclun, rapunzel, micro beet, beet,
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Share on TwitterRoasted Beet and Crumbled Chevre
Micro beets and mesclun.
Notes: I roasted these beets in the oven, cut them in sections, topped them off with some spicy young mesclun greens from (my garden) and a tuft of beet sprouts (also from my garden) lightly dressed in a balsamic vinaigrette, and crumbled goat cheese over it all.
I prefer roasting beets to steaming or boiling. Roasting takes a while, but it carmelizes the sugars in the beet and results in a sweeter beet. My friends and I really enjoyed this dish. A light, but tasty salad that celebrated my garden.
