Last year in my garden I grew the most enormous, beautiful beets I had ever seen. I was so proud! After experimenting with different way of cooking them, I think roasting them in the oven is the best way to bring out their sweet, earthy flavor.
Ingredients:
beets
carrots
onions
garlic
peanut oil (or olive oil if you don’t have it)
salt
pepper
walnuts
goat cheese
Directions: Peel beets and carrots and chop them into rough, evenly sized chunks. Cut onions into equal sized large wedges. Dice garlic and toss these together in a mixing bowl with a drizzle of peanut oil, salt, & pepper. Spread them out so that they form a single layer on a baking sheet or glass casserole dish. Roast them in the oven on about 400-450 degrees (depending on your oven’s personality, mine tends to be a bit slow so I do it on 450). Start checking on them after 30 minutes. It may take up to an hour depending on your oven. The edges should get a bit charred. When the vegetables are soft to the poke of a fork, sprinkle the walnuts on top and let them cook for a minute or two until they’re just heated. Remove from the oven and cover with crumbled goat cheese. Serve to your guests and bask in the river of compliments you’re about to receive.
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