Roasted Beets with Cider Dressing
When someone tells me that they don’t like beets I immediately ask how they’ve cooked them. When the answer is boiled beets, I hand them this recipe. Roasted beets are in a different world of deliciousness.
Serves 4 as a side dish
8 medium beets (about 3 pounds)
2 tablespoons apple cider
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon olive oil
Sea salt and freshly ground black pepper
1 tablespoon chopped fresh herbs (tarragon, sage, thyme)
Preheat oven to 400°. Trim greens and stems from beets. Wash well and place in a deep baking dish. Cover the dish with foil and bake for 1 hour. Remove beets from oven, keep covered and let cool for 20 minutes. Using a paper towel, slip the skin off each beet and cut into wedges.
Whisk cider, cider vinegar, honey and oil in a small bowl. Add the beets, season with salt and pepper and toss with fresh herbs. Serve over tender salad greens with toasted walnuts and crumbled fresh goat cheese.