Roasted beets may not be on everyone’s list of favorite foods, but this craft beered-up version paired with goat cheese may present beets in a better light. Or so I hope. Even Chris liked them and he is one of them roasted beets non-fans. Recognizes the nutritional value and culinary worth, cooks with them (had a hit roasted beets with smoked house ricotta salad last summer at his restaurant), but apart from tasting one or two won’t eat them. Go figure.
I do think that the combination of roasting (which concentrates the natural sweetness of the beets) and the beer glaze contrasted with the goat cheese tartness results in a well rounded flavor blend. For these beets I added some Alaea sea salt (Chris’ idea) and fresh time, definitely a good call, but feel free to garnish as you please.
I love the beer glaze I used for this dish because it has a little bit of garlic in it and uses only three ingredients. I like to make a batch of it ahead of time and keep it refrigerated in a mason jar to use whenever I need it. In my experience it can save for two weeks – guaranteed. We have not kept any for longer than that as it gets used up quickly. It is so versatile – it can go on chicken, pork chops, salmon, shrimp, Brussels sprouts etc.)
Our grocery store sells these bigger beets in bunches of three (they are about as big as a medium sized onion head). I find that this is plenty for any roasted beet recipe, assuming more than one person ate:). Consume too much of this root vegetable in one seating and you shall face the consequences, haha. Red beets are an excellent source of dietary fiber and act as a ‘brush’ to the intestinal walls. Other incredible health benefits of this nutrient packed vegetable include detox support, anti-cancer cells fighting properties, anti-inflammatory and blood pressure lowering properties1)http://www.health.com/nutrition/beets-health-benefits.
I made myself a tiny appetizer plate and paired them with a saison. They were delicious to have while still warm. Their juiciness, aided by the glaze really cut through the slight chalkiness of the goat cheese and I must say – what a pretty dish!
Of course, you can always use the roasted beets as a salad ingredient or a side. Not to miss though is the following
Serving Suggestion – Bruschetta with Beer Glazed Roasted Beets
As simple as placing the goat cheese dressed pieces of roasted beets over bruschetta as a topping. To easily prepare bruschetta slice a baguette in just under an inch thick pieces, arrange them on a baking sheet, sprinkle with salt and pepper and drizzle them with olive oil. Place in a 350°F oven for 6-8 minutes to dry them out and let them cool off before topping with the red beets.
- 3 red beets (about as big as a medium sized onion)
- 1 tbsp vegetable or olive oil
- ½ cup goat cheese chunks
- 1 Amber ale (12 oz)
- 3 tbsp soft brown sugar
- 2 cloves of garlic, crushed
- pinch of Alaea sea salt for garnish
- thyme of other fresh herb for garnish
- Make the glaze first.
- In a sauce pan over medium-high heat pour the beer and add the sugar and crushed garlic. Stir frequently and cook until reduced enough to coat the back of a spoon.
- Let the glaze cool off. Extra glaze (unused for coating the beets) can be saved refrigerated in a mason jar for later use.
- Peel the beets working over a sheet pan or a surface that can be easily wiped clean and won't stain from their juice.
- Slice in discs (about ¼ inch thick or thinner if you want them to be crispy).
- Turn the oven on to 400° F and thoroughly grease a sheet pan with the oil.
- Arrange the beets over the pan then brush glaze over each individual disc.
- Roast in the oven for about 6-8 minutes and pull out for a repeat brushing with the glaze (if desired).
- Continue roasting until beets begin to firm up and get crisp around the periphery. If juicier texture is desired pull out of the oven in about 8-10 minutes after the second glazing. If crispier slices are preferred leave a little longer.
- Take out of the oven and spoon bits of goat cheese over each disc.
- Garnish with the sea salt and fresh herb(s).
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