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Sometimes simplicity steals the show. That’s how it is with this combination of flavors. Oven roasted beets, tart, creamy fresh goat cheese, crisp pickled onions – oh my. This was a very happy impromptu side dish.
As you’ve probably seen 100 times on blogs from all over the world, roasting beets is super simple and the perfect way to prepare these purple gems. Once fully roasted, peel the beet to reveal a glossy shiny skin.
As for the pickled red onions, we liked them but will try another recipe or two before posting.
I used a combination of pickling spices, sugar and vinegar. I wish I had put the spices in a cheese cloth so we didn’t have to pick them out of the onions.
They were good but I think they can be better.
Pickled onions are great on everything from salads to sandwiches.
I’ve shared some links to other recipes I want to try. Check them out and see what you think!
Roasted Beets with Pickled Onions and Goat Cheese
1 cup of pickled onions
1/4 cup crumbled goat cheese
Preheat oven to 375 degrees.
Cut the greens from the top of the beets leaving 1 inch of stems still attached. Leave the root intact and wash the beets in cool water. Rub each beet with olive oil. Place a large piece of foil on a baking sheet and place the beets on the foil spaced an inch or so apart. Cover with an additional sheet of foil and seal into a package. Bake at 375 degrees for about an hour or until beets are tender.
Remove the beets from the foil and allow them to cool enough to handle. Remove the tops and the root, then peel. Cut each beet into quarters.
Serve with pickled onions and goat cheese.
These pickled onion recipes look pretty tasty – can’t wait to try again!
Congratulations to No. 38 – Kate. Please send an email to firstname.lastname@example.org with your complete name and address so I can send your gift card! Congratulations again and thanks for being a blog groupie!
Now for the GIVEAWAY! Since we’ve been busy with the October wedding extravaganza I didn’t have a chance to celebrate my two year blog-iversary! Let’s celebrate it now!
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