This dish takes a bit of prep work but that can be done days in advance. I usually roast a whole batch of beets at once and keep them in the fridge for up to a week to use in a variety of dishes. When you are ready to do the final assembly, make sure you pull your cheese out of the fridge so it starts at room temperature when you go to plate it. And if you can splurge on a good balsamic vinegar, go for 18-year aged varietal!
The final result is an earthy, bright, creamy side dish.
- 3 small red beets
- 3 small golden beets
- 1 orange
- 3 “slices” of honey goat cheese
- 1 tbl olive oil
- 1-2 tbl coconut oil
- 1 tbl balsamic vinegar
- 1 tbl fresh cilantro
- Heat the oven to 350. Remove stems and leaves from beets and wrap in aluminum foil with a drizzle of olive oil. Bake for 35 mins.
- Let the beets cool and remove the skins. Cut into wedges.
- In a small sauté pan, heat a tbl of coconut oil and sauté the golden beets first. Turning to lightly brown on all sides. Remove to a plate.
- Add additional coconut oil if needed and repeat step 3 with the red beets.
- Add orange slices and dubs of the room-temperature honey goat cheese.
- Sprinkle the dish with a pinch of salt.
- Drizzle with balsamic vinegar.
- Tear the fresh cilantro and add to the plate.
- Serve warm.