This month, we've been purposely avoiding the stove. But with autumn rapidly approaching, we're readying ourselves for the return of root vegetables and, yes, switching the oven to "roast." In this easy recipe, the Tasting Table Test Kitchen presents the classic pairing of roasted beets and goat cheese, enlivened with fresh herbs and tangy yogurt. Let the beets cook and cool while you soak up the last rays of summer. Then enjoy the dish, hopefully outdoors, with chilled white wine. Now that's good living.
Roasted Beets with Creamy Goat Cheese and Herbs
Recipe from the Tasting Table Test Kitchen
Yield: Serves 4
Cook Time: 1 hour, 15 minutes
6 medium beets (golden or red or
a combination of both), greens and root ends removed
4 ounces fresh goat cheese
3 to 4 tablespoons low-fat plain yogurt
3 tablespoons finely chopped
fresh herbs (such as chives, dill and tarragon), plus extra for serving
½ teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1. Preheat the oven to 375°. Cover each beet in a small square of aluminum foil, wrap to enclose, and place on a rimmed sheet pan. Roast until a paring knife easily slides into the center of the largest beet, about 1 hour 15 minutes. Remove the beets from the oven, open the foil and let cool.
2. In the bowl of a standing mixer with the paddle attachment, cream the goat cheese with 1 tablespoon yogurt until creamy. Add 2 more tablespoons yogurt, the herbs and kosher salt, and beat on medium-low speed until smooth. (Add the remaining 1 tablespoon yogurt if you'd like a looser consistency.)
3. Wearing gloves, use a paring knife to peel the skin from the beets. Slice the beets in half, then slice each half into quarters. Place them in a bowl with the olive oil, season with flaky salt and toss to combine. Turn the beets out onto a plate, top with the creamy goat cheese, sprinkle with more herbs and serve. Calories Per Serving: 196; Sodium: 419mg; Total Carbohydrate: 13g; Fiber: 4g; Fat: 13g