Beets, carrots, leeks, parsnips, turnips, potatoes, shallots, garlic, brussel sprouts. The bounty of the fall markets. For me, fall is a bittersweet time of year. Winter is coming. And yet, there’s comfort in the kitchen. It’s a time to re-discover long simmered braises, warming soups and roasted root vegetables. Roasted beets and carrots, potatoes and shallots, and parsnip and turnip come back into the kitchen like old friends.
Goat cheese and a balsamic glaze makes this a versatile side to roasted poultry or can stand alone as an appetizer.
- 6 whole beets
- 4 carrots, coarsely chopped
- olive oil
- 3 Tbsp crumbled goat cheese
- drizzle of balsamic vinegar glaze
- salt and pepper
- ½ cup balsamic vinegar
- 2 Tbsp white sugar
- pinch of salt
- Pre-heat oven to 375F
- Drizzle whole unpeeled beets with olive oil, wrap loosely in aluminum foil and place on cookie sheet.
- Roast for about one hour, until a fork can be inserted without resistance.
- Five minutes before removing beets, toss carrots with olive oil and salt. Place carrots on the same cookie sheet as the beets and roast for about 20 minutes.
- After one hour remove beets from oven but leave the carrots to continue cooking for a total of 20 minutes. Let beets cool, still wrapped, in aluminum foil for 15 minutes.
- Peel the beets and coarsely chop. Combine the carrots and the beets, drizzle with olive oil and season with salt and pepper. Sprinkle with goat cheese and drizzle balsamic glaze overtop.
- Combine balsamic vinegar, sugar and salt in a small, non-reactive sauce pan.
- Simmer until reduced by half and cool.