Came up with this beauty for my gal pal Olivia requesting a beet recipe..... and I can attest that it tastes as pretty as it looks! I roasted these beauties and layered them over micro greens, tossed on the pomegranate seeds, and crumbled chèvre goat cheese over top. I think steamed kale would be great option as well and feta can substitute the goat cheese if you are not a fan. This is the perfect dish to enjoy now as beet season is at its ultimate peak!
Time: 20 minutes
4 large beets
micro greens ( I used pea shoots)
1 garlic clove
chèvre goat cheese
salt & pepper
Preheat oven to 375.
Line baking tray with tin foil.
Slice beets in thin discs and spread out over tray. Drizzle over olive oil, salt & pepper.
Place beets uncovered in oven and leave to roast for 20 minutes.
In a small pan over low heat, pour in a few tablespoons of balsamic vinegar and olive oil.
Add a smashed garlic clove and a couple sprigs of fresh rosemary to balsamic and oil. Remove from heat when fragrant.
Cut pomegranate open and remove seeds.
Spread a couple handfuls of greens onto serving plate.
Layer on the roasted beets, add a few handfuls of pomegranate seeds, drizzle over balsamic dressing (garlic and rosemary removed), and top with goat cheese.
Serve and enjoy!