If you’re looking for a delicious and light appetizer that just screams “Spring!” then you have to try our latest creation using golden beets.
And don’t tell us you don’t like beets. We didn’t love them either until we roasted them. Oh yes, that’s how you coax out the flavor of these beauties.
You might be most familiar with red beets. But did you know that there are also golden (or orange) as well as striped (red and white) ones as well? Each one of them shares that earthy quality and the level of sweetness will vary among the colors.
Beets can be prepared and eaten raw, pickled, or cooked, with roasting being our favorite cooking method.
Low in calories, beets are a great way to fill up without filling out. Plus, they are high in fiber, which will help keep you full for hours, as well as potassium, which helps to lower blood pressure and flush away water retention.
Golden beets are such a pleasure to work with because they don’t stain your hands (and clothes, and counter) like their red cousins. Just rinse off any dirt and peel with a vegetable peeler or sharp knife. Cut off the beet greens and wash and dry them as well as we will use them to make a snappy pesto to put on top of our roasted beets.
After you wash the beets, wrap them in aluminum foil and place into a hot (400F) oven for about an hour, or until they are soft to the touch. Then let them cool on the counter while we prepare the rest of this easy recipe.
There are so many delicious flavors and textures – sweet, earthy, pungent, creamy, sharp, acidic – that your taste buds will be doing a little happy dance.
- 4 golden beets
- 2 tbs. pure maple syrup (grade A Dark Amber)
- 1/4 c whole grain dijon mustard
- 1 cup beet greens, chopped
- 2 cloves garlic
- zest of 1/2 lemon
- juice of 1 lemon
- 1 tbs. extra virgin olive oil
- 1 tbs. parmesan cheese
- goat cheese
- Wash beets and wrap individually in aluminum foil. Place on sheet tray and into a 400F oven for 45-60 minutes, until soft. Remove to counter and let cool. when cool, slice into 1/2-inch thick rounds.
- Combine maple syrup and dijon mustard in a bowl and whisk together. Add the sliced beets to the bowl and toss to coat. Set aside.
- In the bowl of a food processor, add the beet greens and garlic and pulse until greens are finely chopped. Then add the lemon zest, juice, olive oil and parmesan cheese. Turn the food processor on so that everything blends together. Add a pinch of cracked black pepper.
- Place the beet rounds onto a plate and top with a spoonful of the pesto. Add about 1 tsp. of goat cheese to the top of the beets.