Roasted beets and carrots with crumbled goat cheese and balsamic drizzle. A fantastic side dish for almost any dinner.
This is best in fall. When root vegetables are at their peak. It’s a bittersweet time of year. Winter is coming. Tough times ahead.
But there’s comfort in the kitchen. From long simmered braises. Warming soups. Roasted root vegetables. It’s time to come back into the kitchen. To focus on what counts.
This is comfort food done right. Concentrated flavours. Complexity from goat cheese. Tied together by balsamic glaze. Roasted beets and carrots. It’s just good. It’s just right.
roasted beets and carrots with goat cheese and balsamic glaze
Ingredients
Roasted beets and carrots
- 6 whole beets
- 4 carrots coarsely chopped
- olive oil
- 3 Tbsp goat cheese crumbled
- drizzle of balsamic vinegar glaze
- salt and pepper
Balsamic vinegar glaze
- 1/2 cup balsamic vinegar
- 2 Tbsp white sugar
- pinch salt
Instructions
Roasted beets and carrots
- Pre-heat oven to 375F
- Drizzle whole unpeeled beets with olive oil, wrap loosely in aluminum foil and place on cookie sheet.
- Roast for about one hour, until a fork can be inserted without resistance.
- Five minutes before removing beets, toss carrots with olive oil and salt. Place carrots on the same cookie sheet as the beets and roast for about 20 minutes.
- After one hour remove beets from oven but leave the carrots to continue cooking for a total of 20 minutes. Let beets cool, still wrapped, in aluminum foil for 15 minutes.
- Peel the beets and coarsely chop. Combine the carrots and the beets, drizzle with olive oil and season with salt and pepper. Sprinkle with goat cheese and drizzle balsamic glaze overtop.
Balsamic glaze
- Combine balsamic vinegar, sugar and salt in a small, non-reactive sauce pan.
- Simmer until reduced by half and cool.
roasted beets and carrots with goat cheese and balsamic glaze
Ingredients
Roasted beets and carrots
- 6 whole beets
- 4 carrots coarsely chopped
- olive oil
- 3 Tbsp goat cheese crumbled
- drizzle of balsamic vinegar glaze
- salt and pepper
Balsamic vinegar glaze
- 1/2 cup balsamic vinegar
- 2 Tbsp white sugar
- pinch salt
Instructions
Roasted beets and carrots
- Pre-heat oven to 375F
- Drizzle whole unpeeled beets with olive oil, wrap loosely in aluminum foil and place on cookie sheet.
- Roast for about one hour, until a fork can be inserted without resistance.
- Five minutes before removing beets, toss carrots with olive oil and salt. Place carrots on the same cookie sheet as the beets and roast for about 20 minutes.
- After one hour remove beets from oven but leave the carrots to continue cooking for a total of 20 minutes. Let beets cool, still wrapped, in aluminum foil for 15 minutes.
- Peel the beets and coarsely chop. Combine the carrots and the beets, drizzle with olive oil and season with salt and pepper. Sprinkle with goat cheese and drizzle balsamic glaze overtop.
Balsamic glaze
- Combine balsamic vinegar, sugar and salt in a small, non-reactive sauce pan.
- Simmer until reduced by half and cool.
Tomatillo salsa. Big, fresh, vibrant flavours. It’s instant delicious and it’s easy to make at home.
I love tomatillo salsa or salsa verde in roasted dishes and braises. It’s an instant fix. Need some Mexican inspiration. Tomatillo salsa to the rescue.
Roasted chicken, pan fried pork chops, nachos, green pork chili. Everything is better with tomatillo salsa. Might be more powerful than bacon. I know that’s a bold statement but it’s really, really good.
Tomatillo salsa is for more than dipping tortilla chips
This tomatillo salsa recipe is more than just something to dip tortilla chips in. You can pretty much use salsa from a jar for that.
Salsa is Spanish for sauce. Think of it that way. This is a foundation for more complex dishes. Season a chicken with some Mexican or cajun seasoning. Roast it off.
Use the it to deglaze your pan. Thin it with a little stock. The flavours of the chicken blend into the salsa to make a fantastic sauce.
Do the same thing with some pork shoulder. Or brown some pork stew and add a couple cups of it to braise. Make enchilada sauce. It all works. Magic stuff really.
Or make the best tortilla dip possible
You can make this as a dip as well. No reason not to. It’s easier than the foundation sauce. Don’t roast the onions, garlic and jalapeño. That’s it. Keeps the flavours fresher. Less earthy. Clean.
Tomatillo salsa. Salsa verde. Tomatillo jalapeño sauce. Just damn good. Use it. Love it.
