This recipe was provided by chef Carlos Meltzer of Cafe Brasil.
Serves: 6
Ingredients:
2 pounds fresh beets
2 tablespoons grapeseed or olive oil
1 1/2 teaspoons kosher salt, plus more to season to taste
3/4 teaspoon freshly ground black pepper, plus more to season to taste
8 ounces of good quality goat cheese
8 sprigs of fresh thyme
2 tablespoons of freshly squeezed orange juice
2 tablespoon Champagne vinegar
1 tablespoon extra virgin olive oil
Preparation:
1. Preheat the oven to 450 degrees.
2. Place a large piece of aluminum foil flat down on a counter and line it with parchment paper. Reserve this for later.
3. Trim the tops of the beets so only about 1/2 to 1 inch of the stem remains and wash them well to remove any dirt.
4. Dry the beets and place them in a large bowl. Add 1 tablespoon of grapeseed or olive oil, add salt and pepper and toss the beets to coat with mixture.
5. Place the seasoned beets on the center of the parchment lined foil. Wrap the beets tightly making a sealed pocket. Place the pocket of wrapped beets in the oven, directly on the rack (or on a sheet pan if you prefer) and roast them until they are cooked through and easily pierced with a paring knife.
This usually takes 60 to 90 minutes depending on the size of the beets.
6. Remove the cooked beets from the oven and allow them to cool unwrapped until the are able to be handled.
7. Peel the beets by hand, the skin should easily fall away. Discard the skins.
8. Lower the heat on the oven to 400 degrees.
9. Trim the remaining stems off the beets and cut them into quarters (if larger beets, cut them into eights, whatever size you love). Lay them in a flat layer in a baking dish.
10. Remove the leaves from 4 stems of the thyme (about 1/2 a teaspoon) and sprinkle fresh thyme leaves over the beets. Add the other 4 stems of thyme (whole) into the dish of beets.
11. Next, break up the goat cheese with your fingers and sprinkle it all over the beets. Drizzle the remaining tablespoon of grapeseed or olive oil over the beets and cheese and then season the mixture to taste with the extra salt and pepper.
12. Return the beets to the oven and bake until the goat cheese is melted and begins to brown.
13. Whisk together the orange juice, champagne vinegar and extra-virgin olive oil. Set aside at room temperature.
14. Pour half of the dressing over the beets and reserve the rest for people to add to more to their liking upon serving. Serve hot with your favorite meal.
Serves: 6
Ingredients:
2 pounds fresh beets
2 tablespoons grapeseed or olive oil
1 1/2 teaspoons kosher salt, plus more to season to taste
3/4 teaspoon freshly ground black pepper, plus more to season to taste
8 ounces of good quality goat cheese
8 sprigs of fresh thyme
2 tablespoons of freshly squeezed orange juice
2 tablespoon Champagne vinegar
1 tablespoon extra virgin olive oil
Preparation:
1. Preheat the oven to 450 degrees.
2. Place a large piece of aluminum foil flat down on a counter and line it with parchment paper. Reserve this for later.
3. Trim the tops of the beets so only about 1/2 to 1 inch of the stem remains and wash them well to remove any dirt.
4. Dry the beets and place them in a large bowl. Add 1 tablespoon of grapeseed or olive oil, add salt and pepper and toss the beets to coat with mixture.
5. Place the seasoned beets on the center of the parchment lined foil. Wrap the beets tightly making a sealed pocket. Place the pocket of wrapped beets in the oven, directly on the rack (or on a sheet pan if you prefer) and roast them until they are cooked through and easily pierced with a paring knife.
This usually takes 60 to 90 minutes depending on the size of the beets.
6. Remove the cooked beets from the oven and allow them to cool unwrapped until the are able to be handled.
7. Peel the beets by hand, the skin should easily fall away. Discard the skins.
8. Lower the heat on the oven to 400 degrees.
9. Trim the remaining stems off the beets and cut them into quarters (if larger beets, cut them into eights, whatever size you love). Lay them in a flat layer in a baking dish.
10. Remove the leaves from 4 stems of the thyme (about 1/2 a teaspoon) and sprinkle fresh thyme leaves over the beets. Add the other 4 stems of thyme (whole) into the dish of beets.
11. Next, break up the goat cheese with your fingers and sprinkle it all over the beets. Drizzle the remaining tablespoon of grapeseed or olive oil over the beets and cheese and then season the mixture to taste with the extra salt and pepper.
12. Return the beets to the oven and bake until the goat cheese is melted and begins to brown.
13. Whisk together the orange juice, champagne vinegar and extra-virgin olive oil. Set aside at room temperature.
14. Pour half of the dressing over the beets and reserve the rest for people to add to more to their liking upon serving. Serve hot with your favorite meal.