It's late spring and it's beet season. We received a couple cases from local farms when we opened the +GROCERY version of the store a few weeks back. We are at the end of that supply and have been cooking with these for a few days now. We love beets, not just the flavor but also how good they are for you.
This salad is pretty simple but so delicious.
2 pounds of beets
1/4 cup olive oil
4 or 5 ramp leaves but you can choose any herb...tarragon, thyme, oregano, rosemary depending on what you have handy or what direction you want the flavor to go
1 cup of goat cheese
Balsamic or cider vinegar
Clean and peel off the skin, cut into 1/4 inch pieces. Toss in the olive oil and salt and put in a cash iron skillet or oven safe pan along with a few sprigs of your herb of choice.
Pre-heat the oven to 350, put the beets in. Roast for about 15 minutes, then stir the beets and turn the pan, continue roasting for another 30 minutes or so, stirring and turning the beets one more time in between.
Remove from the oven, let cool for 5 or 10 minutes in a mixing bowl. Add in the crumbled goat cheese and give a quick stir. Add a dash of balsamic or cider vinegar and another dash of salt, then serve by itself or over greens or a salad.
Served as one of the sides with spatchcock Cornish hen and mashed turnips and taters