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Recipe Detail Page
Roasted Beet, Spinach and Goat Cheese Mix
Winter 2005
Ruby red beets interspersed with spinach and sprinkled with goat cheese make a colourful, tasty side dish for chicken, sausages or as a spread with some good bread.
Serves 6
2 lb (1 kg) unpeeled beets
½ cup (125 mL) water
Salt and freshly ground pepper
2 tbsp (25 mL) olive oil
1 tbsp (15 mL) chopped garlic
4 cups (1 L) packed baby spinach
2 tbsp (25 mL) balsamic vinegar
½ cup (125 mL) crumbled goat cheese
¼ cup (50 mL) torn basil leaves
1. Preheat oven to 400ºF (200ºC).
2. Cut off any beet stems. Place beets in a baking dish with water. Season with salt and pepper. Cover with foil and bake for about 45 minutes to 1 hour or until beets are tender. Cool in pan.
3. Peel beets, and cut into halves or quarters depending on size.
4. Heat oil in large skillet over medium-high heat. Sauté garlic for 1 minute or until slightly coloured, then add spinach and toss together until spinach wilts. Add beets and balsamic vinegar and mix together, cooking until beets are warm. Season well with salt and pepper. Remove from heat and sprinkle with crumbled goat cheese and torn basil. Serve warm or at room temperature.
Serves 6
