We love to celebrate seasonal vegetables! Beets are a delicious root vegetable and an incredible source of phytonutrients and antioxidants. In Sonoma County, California, they can be harvested from September through June (between 50 and 70 days after they're planted from seed). Once they have been pulled from the ground, you can keep them refrigerated for up to 6 days.
This classic pairing of goat cheese and beets gets a fresh twist with some French tarragon. Delightful and simple, you'll be inventing excuses to make this dish again and again! Feel like adding extra color to your plate? Try mix different beet varietals (Golden Beet and Early Wonder Tall Top Beets) shown below.
Roasted Beets with Tarragon and Goat Cheese
TIME: 45 minutes
-6 beets (whatever color you'd like!)
-3 tbsp olive oil
-6 sprigs of French tarragon
-goat cheese (3-4 oz)
-salt and pepper to taste
1. Preheat oven to 375 degrees.
2. Clean the dirt from the beets. The skin will come off after they're cooked so they don't need to be scrubbed.
3. Trim beets at both ends. Set aside the greens for later use. Place foil on a cookie sheet or pan, then place the beets on top of the foil.
4. Drizzle and coat the beets with olive oil and sprinkle on salt and pepper. Cover tightly with foil.
5. Roast in the oven until beets are fork-tender (30-40 minutes). You may need to cook larger beets for longer, check roughly every 10 minutes and remove when tender.
6. Once the roasted beets are cooled enough to touch, gently squeeze the beet to break open the skin and peel it off.
7. Slice the beets into bite-size chunks and add goat cheese and tarragon to taste. Serve immediately.