A Perfect Fall Side Dish: Roasted Beets with Sherry Vinegar and Goat Cheese

Even though the foliage has been a bit off this year, the sunrises and sunsets have been incredible!

As I mentioned last week, I’ve reluctantly given myself up to the season and am fully back into my cooler weather cooking routine. I make a point of getting home late afternoon on Sunday so I can spend time cooking food for the week while warming the house with delicious aroma of roasted chicken or other dishes. Although I’m not happy it’s getting colder out, the change of seasons does bring some of my favorite vegetables that I haven’t seen in seven or eight months.

I think most people have a love/hate relationship with beets, in that they either love them or hate them. I am in the former category; when fall arrives, I know these ruby gems will be on my grocery list every week. I roast and then dice them for salads, and now make my new favorite side dish: thinly roasted beets with a little bit of sherry vinegar and small pieces of goat cheese.

I’ll sometimes spend a little extra to buy the golden beets from my favorite farm, Golden Russet in Shoreham. Although I didn’t make it to the farmer’s market as much as I would have liked this past season, they sell their wonderful veggies at the coop year-round, so I’m never out of luck. But this recipe is good with any color variation of beets.

The way I always roast beets is to scrub them until they are clean, then place in a shallow dish with a bit of water. Cover with foil and roast at 350 degrees until they are still firm, yet soft. When they are cool to the touch, I’ll peel off the skin and cut into thin slices. Fanned on a plate, sprinkle with sherry vinegar and dot with goat cheese, salt and pepper to taste.

Sherry vinegar is an indulgence of mine; I love all vinegars, but there is something about sherry that I just adore. Unfortunately, it is only sold in smallish bottles and for close to $4 a pop, it’s not inexpensive, so I try to make it last as long as I can. It has just the right amount of tang and flavor and it adds a little something special to any dish or salad. If you don’t have sherry vinegar on hand, I’d substitute with cider vinegar.

Roasted Beets with Sherry Vinegar and Goat Cheese

• 4-5 small beets, ends cut off and scrubbed
• Sherry vinegar (or substitute cider vinegar)
• Goat cheese
• Salt and pepper to taste

Preheat oven to 350 degrees.

In a shallow dish (a pie pan works just great), add the cleaned, scrubbed beets and a little bit of water, about a quarter of the way up the beets. Cover tightly with foil and roast in the oven for 45-60 minutes or until the beets are soft yet firm. When cool, peel off the skins and slice thinly, about 1/4 inch thick. Fan on a plate, sprinkle with the vinegar and dot with the cheese. Add salt and pepper to taste.

14 thoughts on “A Perfect Fall Side Dish: Roasted Beets with Sherry Vinegar and Goat Cheese

  1. Well! I really, really despise beets, and awhile ago, a friend said, “But have you tried them roasted, with GOAT cheese?” And since I despise goat cheese, too. . . . It just goes to show, there’s no accounting for taste! If I did like beets and goat cheese, I’d try this. I’ll pass the recipe on to my friend!

      • I’ve tried golden beets, too. No cigar. I think it has to do with texture. . . or the fact that I grew up eating canned beets that always were a little cold when I got around to eating them. And Harvard beets, which John LOVES and I can’t even think about without turning pale. As I say, no accounting for taste. . . .

      • Oh shucks, Mary. It’s ironic I have some golden beets roasting right now! I know beets are that love them or leave them vegetable for many. I love pickled beets on top of salads. They weren’t a favorite of mine growing up, but I’ve somehow acquired a taste for them as I’ve gotten older. Now lima bean are a different story all together! 🙂

    • I was going to recommend feta as a substitute for those goat cheese dislikers. I used to dislike it myself, but somewhere in the years, I’ve developed a taste for it. Now I love it! Same with cilantro!

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