Shockingly pink, this spread makes a flamboyant appetizer or addition to a cheese plate. Roasting the beets in their skins retains their intense color.
Ingredients
- 2 medium beets, skin on
- 2 teaspoons olive oil
- pinch of salt
- freshly ground black pepper
- 1 tablespoon balsamic vinegar
- juice of ½ orange
- 4 ounces soft goat cheese (chèvre)
Preparation
Preheat oven to 400°.
Place each beet on a small square of parchment on top of a slightly larger piece of aluminum foil. Drizzle each with 1 teaspoon olive oil and sprinkle with salt and pepper. Wrap each up tightly, parchment next to the beet skin and foil on the outside. Place on a baking sheet and roast for about an hour, or until the beets are soft all the way through when poked with a fork.
Cool beets then remove skins with your fingers. Cut into small pieces and purée in food processor. Add balsamic vinegar and orange juice and mix until smooth. Add goat cheese and mix for another minute or two. Taste and adjust seasonings as desired.
Keep refrigerated.
