Saturday, February 4, 2012

Roasted Beets and Turnips with Fresh Rosemary and Balsamic Reduction

Okay, yes, I'll admit it. I don't have anything to hide. I love beets. Love them. And no, I don't even recognize myself when I look in the mirror anymore. I'm a beet-loving shadow of my former self. But really...why look in the mirror when you could be eating roasted beets??

Here's a variation on a previous theme that incorporates turnips, if you happen to have them, and somehow tastes even more amazing.

5 medium beets, peeled, halved lengthwise, and cut into chunks or wedges
1-2 medium turnips (ideally golden turnips), peeled and cut into chunks
Olive oil
2 cloves garlic, slivered
1 tsp chopped fresh rosemary
Salt and freshly ground white pepper
Several handfuls arugula
3 tbsp balsamic vinegar
2 oz. goat cheese

Preheat oven to 400° F.

Toss the beets and turnips with the olive oil, garlic, rosemary, and a liberal sprinkling of salt. Pour into a nonstick baking pan (sized so that the beets are 1-2 layers thick). Roast for 25 minutes, then stir. If the beets are dry, crowd them together in the pan; if there's liquid at the bottom, spread them out more thinly. Return to the oven and roast for an additional 35-40 minutes, stirring every 15 minutes or so.

Meanwhile, reduce the balsamic vinegar by gently simmering in small pan over medium-low heat until the volume is reduced by half. Coarsely chop the arugula and arrange it as a bed on the plates.

Just before serving, zap the arugula in the microwave for 10-15 seconds until it just starts to wilt (this takes the bite off the greens and reduces the volume a bit). Sprinkle with a little olive oil and balsamic reduction. Arrange the beets over the top, drizzle with balsamic reduction, and sprinkle with freshly ground white pepper and crumbled goat cheese.

Serve hot. Works as a complete meal with a little fresh bread and some roasted kale, or serve as a side dish. Pairs well with a good zinfandel.

Serves 2-4 (depending on whether it's a main dish or side dish).

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