12 small beets (or one bunch full sized, beets quartered)
4 Tablespoons butter or canola oil
2 Tablespoons honey
1 Tablespoon minced fresh ginger
1 Tablespoon soy sauce
Boil or steam beets until almost tender (10-15 minutes). Rinse in cold water and cut in half. Combine rest of ingredients in small pan. Heat gently, stirring, until sauce is smooth. Brush sauce on beets and heat under broiler 5-10 minutes, basting frequently.
You can add one finely minced clove of garlic to this sauce if you like.
Roasted Beet, Peach, and Goat Cheese Salad
Ingredients2 beets, scrubbed
1 bunch mache (or any lettuce), rinsed and dried
1 bunch arugula or spinach
2 fresh peaches - peeled, pitted and sliced
2 shallots, chopped
1/4 cup pistachio nuts (or any variety nut), chopped
1 (4 ounce) package goat cheese, crumbled
1/4 cup walnut oil or olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
1. Preheat oven to 375 degrees F. Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, and then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
2. Place the greens into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, nuts, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.
Beet and Blue Cheese Spread
Cooking Light magazine
2 apples, cut into 8 wedges
1/4 cup blue cheese, crumbled
1 tbsp. Horseradish or spicy brown mustard and lemon juice
Preheat oven to 400̊. Wrap beets in foil and bake for 1 hour or until tender. Cool and peel the beets. Place beets, apples, cheese and horseradish in a food processor, process until well blended. Serve with crackers or pita chips.