Roasted beets and carrots with crumbled goat cheese and balsamic drizzle. A fantastic side dish for almost any dinner.
This is best in fall. When root vegetables are at their peak. It’s a bittersweet time of year. Winter is coming. Tough times ahead.
But there’s comfort in the kitchen. From long simmered braises. Warming soups. Roasted root vegetables. It’s time to come back into the kitchen. To focus on what counts.
This is comfort food done right. Concentrated flavours. Complexity from goat cheese. Tied together by balsamic glaze. Roasted beets and carrots. It’s just good. It’s just right.
- 6 whole beets
- 4 carrots coarsely chopped
- olive oil
- 3 Tbsp goat cheese crumbled
- drizzle of balsamic vinegar glaze
- salt and pepper
- 1/2 cup balsamic vinegar
- 2 Tbsp white sugar
- pinch 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.