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Roasted Beets with Mint and Goat Cheese, and a genius discovery! Over the weekend I made the most exciting discovery: herb singles! You know those 100-calorie packs that have become ubiquitous, taking over everything from oreos to crackers to puddings to soups? I tend to recognize those as marketing ploys. But these! Herb singles! Little packs of just the right amount of fresh thyme, rosemary, sage…. When was the last time you were able to use up all of the fresh herbs that you bought for one specific recipe? I was happy to spend .99 on a small pack of mint, knowing none of it would go to waste. I don’t typically think of mint in the fall, but I do think of roasted beets, and I had been wanting to try this simple recipe that paired them with mint and goat cheese. It was a big hit, and I didn’t waste a single sprig of mint! - Emily Ingredients: 3-4 large beets 3 Tbl fresh mint leaves, chopped 2-3 oz. goat cheese, crumbled Olive oil Sea salt or kosher salt Preheat oven to 375F. Trim and peel your beets using a vegetable peeler (I like to do this over the sink to contain the mess) and chop evenly into bite-sized cubes. Add 1-2 Tbl olive oil to beets and toss to coat. Sprinkle beets with salt and place in a single layer in a large Pyrex baking pan. Place in the preheated oven and roast until beets are tender and have a glazed appearance, stirring every 8-10 minutes. Roasting takes approximately 40-50 minutes. When beets are tender, let them cool slightly and transfer to a serving platter. Sprinkle with the mint and goat cheese. Serve immediately, or serve chilled if you prefer. Serves 4.

Roasted Beets with Mint and Goat Cheese, and a genius discovery!

Over the weekend I made the most exciting discovery: herb singles! You know those 100-calorie packs that have become ubiquitous, taking over everything from oreos to crackers to puddings to soups? I tend to recognize those as marketing ploys. But these! Herb singles! Little packs of just the right amount of fresh thyme, rosemary, sage…. When was the last time you were able to use up all of the fresh herbs that you bought for one specific recipe? I was happy to spend .99 on a small pack of mint, knowing none of it would go to waste.

I don’t typically think of mint in the fall, but I do think of roasted beets, and I had been wanting to try this simple recipe that paired them with mint and goat cheese. It was a big hit, and I didn’t waste a single sprig of mint! - Emily

Ingredients:

  • 3-4 large beets
  • 3 Tbl fresh mint leaves, chopped
  • 2-3 oz. goat cheese, crumbled
  • Olive oil
  • Sea salt or kosher salt

Preheat oven to 375F.

Trim and peel your beets using a vegetable peeler (I like to do this over the sink to contain the mess) and chop evenly into bite-sized cubes.

Add 1-2 Tbl olive oil to beets and toss to coat. Sprinkle beets with salt and place in a single layer in a large Pyrex baking pan. Place in the preheated oven and roast until beets are tender and have a glazed appearance, stirring every 8-10 minutes. Roasting takes approximately 40-50 minutes.

When beets are tender, let them cool slightly and transfer to a serving platter. Sprinkle with the mint and goat cheese. Serve immediately, or serve chilled if you prefer.

Serves 4.

Posted on: 11/18/09

Posted in: recipes