chioggia beet, but Whole Foods was out. You can use any kind of beet you'd like and serve them any way you want. It's a little stuffy to arrange them the way I did for my main picture, but it's nice to eat pleasing looking foods! I waffled between using mint and basil for the dressing. Basil won out, but I'd like to make it with mint some time. For the goat cheese, you could try another crumbly cheese like feta, but I really like the creamy texture of goat cheese.
beets with basil oil and goat cheese
I doubled what I actually made here for purposes of the blog, because I figured most of you wouldn't be eating it solo like I did. Go ahead and make as many beets as you want. You can easily make more dressing if you think you need it.
4 assorted beets, trimmed
3 tablespoons butter, melted
1/4 cup extra virgin olive oil
1/2 tablespoon white wine vinegar
1/4 cup packed basil leaves, plus more for garnish
salt to taste
2-4 ounces goat cheese
1. Preheat oven to 400 degrees. Wrap beets individually in tin foil and place on a baking sheet. Bake for 1 - 1 1/2 hours, depending on how large they are. Test tenderness with a fork.
2. In a blender, combine melted butter, olive oil, vinegar, and basil. Add salt to your liking and blend again.
3. When the beets are done, let them stand for about 10 minutes, or until you can handle them without dying - you still want them warm when you serve them. Remove the foil and slip the skins off of them. They'll come right off with a little friction.
4. Slice the beets to about 1/4 inch thickness. Arrange on a plate and top with crumbled goat cheese and a drizzle of the basil oil. Sprinkle some small basil leaves, or torn larger ones, on top.
So lovely! Until you inhale it, which you will. And you'll still have room for ice cream. Ahh.
This was originally posted at my blog, the crankin' kitchen!