Roasted Beets with Goat Cheese and Dill
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Remember when I figured out how to roast beets without making a big mess or heating up the kitchen by wrapping them in foil and popping them into the slow cooker?
Yeah, I’ve been doing that a lot lately.
This time, I put about 8 of them in the slow cooker, and it worked out beautifully.
Beets. For. Days.
This salad is a simple and delicious way to use roasted beets. I sliced some of the chilled beets and piled them onto two plates. I topped them with crumbled goat cheese, some fresh dill fronds, sea salt and freshly cracked black pepper. I drizzled some aged balsamic and a really nice extra virgin olive oil over top.
It was absolutely delicious. I love the earthiness of beets paired with tangy goat cheese. I normally use parsley, but I happened to have some fresh dill in the fridge, and it was wonderfully delicate with this salad. I’d definitely make it again!
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
