Roasted Beets Recipe
sweet potato whipped goat cheese, goat cheese, fennel, candied pecan, mandarin orange, tarragon vinaigrette
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Ingredients
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Roasted Beets
Sweet Potato Whipped Goat Cheese
Fennel
Candied Pecans
Mandarin Oranges
Tarragon Vinaigrette
Method
Roasted Beets
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly and trim the tops and roots.
- 2
Roast the Beets
Wrap each beet in aluminum foil and place them on a baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper. Roast in the oven for about 45-60 minutes, or until tender when pierced with a fork. Let them cool before peeling and slicing.
Sweet Potato Whipped Goat Cheese
- 3
Cook the Sweet Potato
Peel and cube the sweet potato. Boil in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- 4
Whip the Mixture
In a bowl, combine the cooked sweet potato, goat cheese, heavy cream, salt, and black pepper. Use a hand mixer or a food processor to blend until smooth and creamy.
Fennel
- 5
Candied Pecans
- 6
Mandarin Oranges
- 7
Prepare the Oranges
Peel the mandarin oranges and separate into segments. Set aside for garnish.
Tarragon Vinaigrette
- 8
Mix the Vinaigrette
In a small bowl, whisk together olive oil, red wine vinegar, fresh tarragon, honey, salt, and black pepper until well combined.
