roasted-beet-salad

When Brooke and I were making assignments for this picnic, she said, “Ooh, you should do something with beets and goat cheese. . . If you want.”

“Oh, really?” I said.

“Yeah, but you don’t have to. But they’re so good with thyme.”

“Okay.”

“But you can do whatever you want. You’re the sophistimom.”

“No, that sounds good, do you want me to make something like that?”

“Um, sure. But you’re in charge. I know whatever you make will be great.”

After Brooke had mentioned the beet and goat cheese a third time when we ran into each other down town, I knew I could not let her highly recommended flavor combination be passed over.

roasted beet and goat cheese salad

4 medium beets (all red, or a mixture of golden and red), cut into 1/2 inch pieces.
olive oil
salt and pepper
2 ounces chevre (goat cheese)
1 sprig of fresh thyme
4 fresh basil leaves
1 teaspoon balsamic vinegar

1. Preheat oven to 375 degrees (190 degrees cesius). On a cookie sheet lined with parchment paper, toss beet pieces with a drizzle of olive oil and salt and pepper. Roast for 20 minutes, turn with a spatula, and roast for 10 minutes more. Let cool completely.

beet-salad-3

2. Toss the beets with crumbled goat cheese, thyme, basil and vinegar.

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roasted-beet-1