This week at the Saratoga Farmers’ Market pick up some beautiful beets. The sweet, earthy flavor of this root vegetable is complemented by the flavors of rosemary and chevre, a cheese made with goat’s milk, in the recipe below. While you’re at the Saratoga Farmers’ Market stop by Sweet Spring Farm for their black pepper chevre to spice up the beets. This recipe is delicious hot or cold.
If the beets you buy are sold with the greens intact, cut them off before storing. Some people like the greens best of all simply sauteed with onion and garlic. Beets will keep for 2-3 weeks in the vegetable bin of your refrigerator.
Roasted Beets with Rosemary & Chevre
1 quart beets*, cut in ½ inch pieces (4-5 cups)
2 ounces black pepper chevre* (goat’s milk cheese)
¼ cup olive oil
1 tablespoon Dijon mustard
¼ cup orange juice
1 T honey*
1 tablespoon red wine vinegar
1 tablespoon fresh rosemary*, minced
Peel beets with a vegetable peeler. (Wearing rubber gloves with keep your hands from staining.) Cut beets into ½ inch pieces and place in a bowl.
To make the dressing combine oil, mustard, orange juice, honey, vinegar and rosemary. Stir dressing together well and pour half over beets, toss to coat.
Spread beets on a baking pan in a single layer. Bake in a preheated 375 degree oven for 40 minutes, stir half way through cooking.
Place roasted beets in a serving dish, coat with remaining dressing, crumble black pepper chevre over beets, and toss. (If you have plain chevre, sprinkle freshly ground black pepper over beets.) Serve hot or cold. Makes 8 servings.
Nutrition per serving: 140 calories, 9g fat, 2g saturated fat, 5mg cholesterol, 140mg sodium, 14g carbohydrates, 3g protein.
This market recipe appears courtesy of Diane Whitten at Cornell Cooperative Extension and The Saratogian. Ingredients marked with an asterisk (*) are available at the Saratoga Farmers’ Market.
For information about food and nutrition, contact Diane Whitten at Cornell Cooperative Extension at 885-8995 or email dwhitten@cornell.edu.
