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“Local” Roasted Beets with Goat Cheese and Walnuts – Kill Once, Cook Twice

They say if you video blog long enough, you’ll eventually
post a snuff film. Okay, so no one says that, but that’s what this roasted
beets with goat cheese and walnuts kind of felt like, as I harvested my
homegrown, and completely defenseless beet.


I was obviously kidding about vegetables being able to sense
pain, but the more I think about it, who knows? Anyway, until I find out
otherwise, I’ll assume the bloody root didn’t suffer for my pleasure, and just
enjoy its incredible goodness. It’s the same assumption I use when eating
chicken wings.

There are very few things that pair as perfectly as roasted
beets and goat cheese. Simply a match made in occasional-vegetarian heaven.
When you toss in some crunchy walnuts, foraged greens, and a simple walnut
oil/vinegar dressing, you have something that’s way beyond the sum of the
parts. 

I really can’t think of a more perfect fall lunch. By the way, in addition to making a great mid-day meal, this would also work nicely as a fancy side dish come holiday time, and you have plenty of time to practice. I hope you give this a try
soon. Enjoy!



Ingredients for 2 portions:
1 or 2 tbsp walnut oil
1 roasted beet (*about 8 oz)
2 oz goat cheese
salt and pepper to taste
1/2 cup roasted chopped walnuts
2 tbsp champagne or sherry vinegar
thinly sliced beet greens and fresh chives to top
toasted walnut bread to serve with

*Note: Since beets come in all sorts of sizes, you’ll just
have to go by feel. Roast a beet or two, slice it up, see how much you have,
pick a baking dish that large enough for one layer, cover the bottom with
walnut oil, toss in the beets, fill in between with goat cheese, season, bake
and dress as you see fit.

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