Roasted and Braised Beets with Goat Cheese

A dry roasting stage browns thick beet slices before broth and balsamic vinegar finish softening them.

Ingredients

• 2 1/2 lbs medium-large beets, trimmed, peeled and sliced 1 inch thick
• 3 tbsp extra-virgin olive oil
• 2 tbsp chopped fresh dill, plus extra for serving
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1/2 cup low-sodium vegetable or chicken broth
• 2 tbsp balsamic vinegar
• 1/3 cup crumbled goat cheese

Instructions

1. Set up a metal pan. Heat the oven to 450°F. Toss the beet slices with oil, the measured dill, salt and pepper. Arrange in one layer in a 9-by-13-inch metal roasting pan, not glass.
2. Brown the surfaces. Roast for about 35 minutes, turning the slices once. Look for browned contact surfaces; large beets may still be firm in the middle.
3. Add moisture carefully. Mix the broth and vinegar. Pull the pan out to a stable heatproof surface, turn the beets again and pour the liquid into the metal pan slowly, keeping hands away from rising steam. Return to the oven for about 20 minutes, until the liquid is mostly gone and a fork enters easily.
4. Finish. Scatter goat cheese and the extra dill over the hot beets just before serving.

Notes

• The dry and wet oven stages serve different purposes; do not add the broth at the beginning.
• Vegetable broth and vegetarian-rennet goat cheese are needed for a vegetarian version. Goat cheese contains milk, and broth labels should be checked for other allergens.
• The saved source's nutrition figures are not carried into this independently written adaptation.

Storage

Refrigerate leftovers in shallow covered containers at 40°F or below within 2 hours of cooking or preparation, or within 1 hour when the surroundings exceed 90°F. Use within 3-4 days. Reheat to 165°F throughout, adding a little water or the recipe liquid if needed; use a thermometer rather than time alone. If freezing, leave off the cheese and dill until reheating; thaw in the refrigerator.

USDA cooling, storage and reheating guidance.

Attribution

Adapted from EatingWell.

These directions are independently written for a personal recipe collection. They are not the credited creator's text or endorsement, and no claim of physical recipe testing or additional reuse license is made.