Beet Recipe
roasted red and gold beets, whipped goat cheese, arugula, sherry vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Cheese
Vinaigrette
Method
Beet Preparation
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wrap the red and golden beets individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until the beets are tender when pierced with a fork. Remove from the oven and let them cool slightly.
- 2
Peeling the Beets
Once the beets are cool enough to handle, peel them using your hands or a paper towel to rub off the skin. Cut them into wedges and set aside.
Whipped Goat Cheese
- 3
Making the Whipped Goat Cheese
In a mixing bowl, combine the goat cheese and heavy cream. Using a hand mixer or a whisk, whip the mixture until it is smooth and creamy. Adjust the consistency with more heavy cream if necessary. Set aside.
Sherry Vinaigrette
- 4
Preparing the Vinaigrette
In a small bowl, whisk together the sherry vinegar, olive oil, Dijon mustard, honey, salt, and black pepper. Adjust seasoning to taste.
Assembly
- 5
Combining Ingredients
On a large serving platter, arrange the arugula as the base. Top with the roasted beet wedges. Dollop the whipped goat cheese over the beets and drizzle with the sherry vinaigrette. Serve immediately.
