Roasted Beets Recipe
Beets Dressed with Orange Thyme Gastrique & Agrumato, Lavender Scented Chevre, Pistachio Citrus Granola
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Ingredients
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Roasted Beets
Orange Thyme Gastrique
Lavender Scented Chevre
Pistachio Citrus Granola
Method
Roasted Beets Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Beets
Wash and scrub the beets thoroughly. Trim the tops and tails, then wrap each beet in aluminum foil.
- 3
Roasting
Place the wrapped beets on a baking sheet and roast for 45-60 minutes or until a knife easily pierces through.
- 4
Cool and Peel
Let the beets cool slightly before peeling off the skin. Slice the beets into wedges and set aside.
Orange Thyme Gastrique Preparation
- 5
Combine Ingredients
In a small saucepan, combine the fresh orange juice, honey, white wine vinegar, fresh thyme, and a pinch of salt.
- 6
Simmer
Bring the mixture to a simmer over medium heat and reduce it by half, about 10-15 minutes, until it thickens slightly.
- 7
Cool
Remove from heat and let it cool slightly before using.
Lavender Scented Chevre Preparation
- 8
Mix Ingredients
In a bowl, combine the chevre, dried lavender, honey, and lemon zest. Mix until well combined and creamy.
- 9
Shape and Chill
Shape the mixture into small rounds or a log and refrigerate until firm, about 30 minutes.
Pistachio Citrus Granola Preparation
- 10
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 11
Combine Ingredients
In a large bowl, mix rolled oats, chopped pistachios, honey, coconut oil, orange zest, and a pinch of salt.
- 12
Bake
Spread the granola mixture evenly on a baking sheet and bake for 20-25 minutes, stirring halfway through, until golden brown.
- 13
Cool and Store
Once baked, let the granola cool completely before storing it in an airtight container.
