Roasted Golden Beets with Chimichurri

Roasted vegetables are my favorite, especially in the autumn and winter.  They are delicious and easy to make.  I found some beautiful golden beets at the neighborhood farm stand.  I decided to roast them and use their fresh leaves in a chimichurri.  Nothing goes to waste around here.  Either we eat it or we feed it to our animals.

INGREDIENTS:

Roasted Golden Beets with Chimichurri Ingredients

  • 4 medium beets.  Their tops will be used in the chimichurri
  • fresh leaves from the tops of 4 beets
  • 1 bunch of parsley
  • 1/2 bunch of cilantro leaves (leave this out if you don’t like cilantro)
  • cilantro stems chopped up (cilantro stems have a lot of flavor)
  • 1 serrano chili (optional)
  • 2 cloves of garlic
  • 1/2 tsp. chili flakes (optional)
  • 1 tsp. cumin seeds
  • 2 Tbsp. of my Italian Spice Mix for coating the beets
  • 2 Tbsp. of olive oil to coat the beets
  • 1/4 cup of olive oil for the chimichurri
  • sea salt and freshly ground pepper to taste

PREPPING THE BEETS:

Golden Beets Preped for Oven

  • Cut off the tops and bottoms of the beets
  • Save the fresh beet leaves for the chimichurri
  • Coat the beets with olive oil amd my Italian Spice Mix
  • Add salt and pepper to taste
  • Roast in a 400 F oven until fork tender (about 15 to 20 minutes)

MAKING THE CHIMICHURRI:

While the beets are roasting make the chimichurri.

  • Toast the cumin seeds.  Let them cool to room temp.  Grind them into a powder in the spice grinder.
  • In a small food processor add the following:Chimichurri Ingredients in Blender
    • beet leaves
    • parsley leaves
    • coriander leaves and chopped up stems
    • 2 cloves of garlic, roughly chopped
    • 1 serrano chili, roughly chopped
    • chili flakes
    • toasted cumin powder
    • 1/4 cup of olive oil

Whiz everything up.  Add salt and pepper to taste.

Chimichurri

Cut the roasted beets into half inch slices.

I prefer thicker medallions.  If you want to make them thinner that is totally fine.  Place the beet medallions on a platter and top off with a dollop of chimichurri.Roasted Golden Beets with Chimichurri Feature

This is a delicious appertizer or side dish.  It can also be served as a main vegetarian or vegan dish if you increase the portions size.

Golden Beet Salad (topped with crispy goat cheese)

Golden beet salad is one of my favorites.  I love the happy yellow color and the earthy, but mellow taste of the golden beets.  The salad can be individually plated for an elegant dinner or arranged on a large platter to be served family style.

Ingredients:

Golden Beet Salad Ingredients
  • 9 medium golden beets (these were grown by JBG Organic Farm in East Austin)
  • 1 large bag of mixed greens (also from JBG Organic Farm)
  • fresh thyme leaves from 2 large sprigs
  • fresh oregano leaves from 1 large sprig
  • extra virgin olive oil
  • white balsamic vinegar
  • 8oz log of goat cheese
  • 1/2 cup panko bread crumbs
  • 1 egg
  • Italian Spice Mix
  • salt and pepper to taste

Prepping The Beets:

Golden Beets Preped for Oven
  • Remove the tops and bottoms from each beet ( if the beet greens are fresh use them in the salad with the mixed greens)  Note: these beets are so fresh that I have left the skins on.  There are a lot of nutrients and fiber in the skins, so leave them on if you can.
  • Use a damp paper towel to clean any dirt off the beets
  • Arrange them on an ovenproof baking dish
  • Coat each side with olive oil
  • Sprinkle each side with salt, pepper and my Italian Spice Mix
  • Roast in a 450 degree oven until tender
  • Slice the beets and set aside while you prep the rest of the salad components
Golden Beets Sliced

Prepping The Goat Cheese:

Golden Beet Salad Prep2
  • In a pie plate, mix together, 1/2 cup panko bread crumbs, 1 teaspoon of my Italian Spice Mix, salt and pepper to taste
  • In a small bowl, whisk together 1 egg with a pinch of salt and my Italian Spice Mix
  • Cut the goat cheese log into 10 slices.  We will use 8 slices for frying.  Crumble up 2 slices and set aside to top the salad
  • Using a pastry brush, coat each slice of goat cheese with the egg mixture.  Then coat each slice of goat cheese with the panko breadcrumb mixture
  • Place in the refrigerator for an hour to chill.  This will allow you to fry the cheese without melting it
  • Coat a non-stick skillet with olive oil.  Heat the skillet to medium-high.  Fry the cheese medallions till they are golden brown
  • Set aside while you assemble the salad

Prepping The Salad Greens & Dressing:

Golden Beet Salad Prep1
  • Wash the salad greens and tear them into bite size pieces.  Dry the salad greens using a salad spinner
  • The salad dressing is very simple.  In a small jar, add 1/2 cup of the best extra virgin olive oil you have, 3 table spoons of white balsamic vinegar, oregano, thyme, sea salt and fresh cracked pepper to taste.  Shake to combine.

When you are ready to serve, toss the greens with the salad dressing and place in the center of a large platter.  Arrange the sliced beets surrounding the salad greens.  Top with the crumbled goat cheese.  Finish by arranging the crispy goat cheese medallions on top.

This is a yummy and  satisfying salad that can also be used as a vegetarian main course, along with some crusty bread and a glass of your favorite white wine.