My grandma always grew beets then pickled or canned them, but I prefer to prepare them differently. I love these roasted beets in the winter but they can be enjoyed all year with the addition of fresh herbs and tangy goat cheese. —Courtney Archibeque, Greeley, Colorado
Roasted Beets with Orange Gremolata and Goat Cheese
Roasted Beets with Orange Gremolata and Goat Cheese
Prep Time
25 min
Cook Time
55 min
Yield
12 servings
Ingredients
- 3 medium fresh golden beets (about 1 pound)
- 3 medium fresh beets (about 1 pound)
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 1/2 teaspoon fine sea salt
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh sage
- 1 garlic clove, minced
- 1 teaspoon grated orange zest
- 3 tablespoons crumbled goat cheese
- 2 tablespoons sunflower kernels
Directions
- Preheat oven to 400°. Scrub beets and trim tops by 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12 in.). Fold foil around beets, sealing tightly. Place on a baking sheet. Roast until tender, 55-65 minutes. Open foil carefully to allow steam to escape.
- When cool enough to handle, peel, halve and slice beets; place in a serving bowl. Add lime juice, orange juice and salt; toss to coat. Combine parsley, sage, garlic and orange zest; sprinkle over beets. Top with goat cheese and sunflower kernels. Serve warm or chilled.
Nutrition Facts
3/4 cup: 49 calories, 1g fat (0 saturated fat), 2mg cholesterol, 157mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable.
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