Roasted Beets with Pomegranates and Goat Cheese Recipe
Roasted Beets with Pomegranates and Goat Cheese
The earthy flavor of rooted beets and the sweetness of pomegranates make for a colorful and flavorful accompaniment to a meal.
Ingredients
- 4 large red and gold beets
- 1⁄4 cup olive oil
- 1 each lemon, juiced
- salt, to taste
- black pepper, to taste
- pinch sugar
- 1⁄2 cup goat cheese, crumbled
- 2 green onions, thinly sliced
- 3⁄4 cup pomegranate arils, from one large pomegranate
Directions
- Preheat oven to 350° F.
- Remove the beet greens, and reserve for another use. Rinse off the beets. Wrap beets loosely in aluminum foil. Roast for 1 hour, until they are fork tender. When slightly cooled, remove skin and slice.
- Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils and set aside. (Refrigerate or freeze remaining arils for another use.)
- Combine olive oil, lemon juice, sugar, salt and pepper. Whisk until combined.
- Toss with roasted beet pieces. Place onto serving platter and top with green onion, crumbled goat cheese and pomegranate arils.
Ingredients
- 4 large red and gold beets
- 1⁄4 cup olive oil
- 1 each lemon, juiced
- salt, to taste
- black pepper, to taste
- pinch sugar
- 1⁄2 cup goat cheese, crumbled
- 2 green onions, thinly sliced
- 3⁄4 cup pomegranate arils, from one large pomegranate
Directions
- Preheat oven to 350° F.
- Remove the beet greens, and reserve for another use. Rinse off the beets. Wrap beets loosely in aluminum foil. Roast for 1 hour, until they are fork tender. When slightly cooled, remove skin and slice.
- Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils and set aside. (Refrigerate or freeze remaining arils for another use.)
- Combine olive oil, lemon juice, sugar, salt and pepper. Whisk until combined.
- Toss with roasted beet pieces. Place onto serving platter and top with green onion, crumbled goat cheese and pomegranate arils.