My original plan with this week’s recipe was to have striped beets and watermelon radishes to make a bold statement on the plate, however, we ended up with standard beets instead. While I was bummed to lose the visual impact, it’s not like regular beets are boring. That beautiful purple against my yellow plate was stunning. Plus, beets pretty much taste the same. Stripes or not, this combination of Roasted Beets and Radishes with Pistachio-Crusted Goat Cheese and orange dressing was even better than I expected.
The Root Veggies
The first step is to peel the beets and gigantic radishes (wearing gloves helps prevent hot-pink fingers). Then slice them thin on a mandolin, (a steel glove under the latex glove protects you from the blade.)
Oil ’em up!
Spread a sheet of parchment paper on a cookie sheet, lay out the sliced beets and radishes, and coat them in a good dose of olive oil. Sprinkle with salt, pepper, and thyme, and stick them in a 400 degree oven. I roast them until the edges start to get crispy, so depending on the thickness of the slices, the time will vary. Start checking at 10 minutes.
The Goat Cheese!
I love goat cheese. The goat cheese we got from our distributor is particularly creamy and delicious. To make the cheese balls, put roasted salted pistachios in the food processor and grind up, then roll balls of goat cheese in the pistachios.
Juice one Valencia orange and add an equal amount of good quality olive oil.
Take those lovely roasted beets and radishes and arrange them on a plate. Top with goat cheese balls. Drizzle that delicious orange dressing over the top, and voila! Your colorful dinner!
And that’s how you make Roasted Beets and Radishes with Pistachio-Crusted Goat Cheese
Super easy and so pretty. Plus… really delicious. Everything on the plate came from the Mercantile’s shopping list. Pretty cool, right?
Stay tuned for Wednesday’s email to see what we’ll be cooking up next!
Not on Wednesday’s mailer? Click the link below to see the week’s produce offerings and our planned recipes!