Roasted Beets, Goat Cheese, and Walnut
This simple but delicious appetizer makes use of the gorgeous and vibrant colors that give beets, and golden beets, their healthy antioxidants, and polyphenols. The organic, grass-fed goat cheese is smooth and creamy, with a distinctive tang that is further brought out by the warmed beets. Some lightly toasted walnuts provide texture and crunch, and a gentle balsamic reduction provides some acidity to offset the natural sweetness of the organic beets.
Using the two varieties of beets, which are a cool weather fall crop that makes it perfect for those who eat with the season, you can create a lovely plate that really visually pops. Utilizing an air fryer makes the roasting process a breeze, rendering the beets into tender morsels of deliciousness. You can easily make a balsamic reduction by heating balsamic vinegar over medium heat until about half the water content has evaporated and it has the texture of a light syrup.
Remember to use organic beets, since pesticides and fungicides often leach chemicals that we ingest without even realizing it.
- 1 medium organic red beet
- 1 medium organic golden beet
- 1 tablespoon organic extra virgin olive oil
- ½ cup organic, grass-fed goat cheese crumbles
- ½ cup toasted walnuts
- 2 tablespoons balsamic vinegar reduction
- salt and pepper to taste
- Preheat oven to 400 degrees Fahrenheit.
- Skin the beets and slice into ¼ inch slices. Brush with olive oil and sprinkle salt and pepper to taste.
- Place beet slices on a baking sheet and roast in the oven for 25-35 minutes, or until beets are fork-tender.
- Remove beet slices from the oven and arrange them on a plate. Scatter goat cheese and toasted walnuts over the slices, and drizzle the balsamic reduction over the dish. Serve warm.