This is a locavore dish if ever there was one! I got some beautiful baby golden beets at the farmers market, and roasted them up with a glaze made from Napa Valley honey (Marshall's Farm Honey), and a local walnut oil being made just over the hill in Woodland (La Tourangelle).
The beets are oh-so-delicious on their own (how I managed the first 30+ years of my life not liking beets makes me sad...), but I included them in a salad made simply of arugula (also from the farmers market), Sonoma goat cheese (Laura Chenel chevre), and a walnut/lemon vinaigrette. Divine....
Roasted Baby Golden Beets with Honey Glaze
- Baby golden beets, trimmed, cleaned and sliced in half
- Honey
- Walnut oil (olive oil will also work)
- Salt, to taste
I die reading this - and drool into my computer keyboard.
ReplyDeleteThis recipe is wonderful, simple, and delicious. I made it tonight for dinner. I didn't have baby beets, so I cut up the large beets. It took about double the time to roast them, but they were wonderful. The goat cheese was a perfect match. I used mesclun and made a sherry walnut vinaigrette with a little honey and dijon mustard. I could eat this weekly. Thanks for a simply beautiful recipe! (Kristin)
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