My lawn is transforming into a more vibrant shade of green and perennials I forgot I’d planted are beginning to return to the world above ground. I’m starting to incorporate more local seasonal produce into my meals. After a long winter of root vegetables and Brussels sprouts, I’m ready for asparagus, rhubarb and fiddleheads.
But, let’s face it: there are plenty of cool rainy days still to come before summer arrives. Those are the days when sweet roasted beets tossed in olive oil and served with creamy goat’s cheese are the perfect way to take the chill out of a damp spring day.
Here’s what you need:
- Beets – number depending on the number of people you want to serve (I would suggest 1-2 small beets per person)
- Goat cheese (I used an herbed variety for extra flavour)
- Olive oil
- Salt and pepper to taste
Here’s what you do:
Preheat your oven to 450F. Peel and cube the beets into medium-sized chunks. Place the beets on a cookie sheet or in a large Pyrex dish and toss with a good few glugs of olive oil, salt and pepper. Place in the oven and roast until soft enough to pierce with a fork.
Remove the beets from the oven and allow them to cool. Serve them warm with goat cheese sprinkled on top.