Roasted Beets and Radishes with Goat Cheese
Servings: 4
Ingredients
- 3 cups beets, peeled and diced into bite sized pieces
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 2 cups radishes, sliced (save the leaves)
- juice of 1 lime
- 1/4 teaspoon red wine vinegar
- 1/4 cup chopped cilantro leaves, plus more for topping
- 1/4 cup chopped radish leaves, plus more for topping
- 2 ounces goat cheese, plus more for topping
Instructions
- Heat oven to 400 degrees.
- In a medium-sized bowl, toss the beets with the olive oil and 1/2 teaspoon of salt. Place the beets on a rimmed baking sheet and roast for 20 minutes.
- Meanwhile, toss the radishes in the same medium-sized bowl with 1/4 teaspoon of salt. After the beets have cooked for 20 minutes, add the radishes to the baking sheet. Stir well to coat with olive oil and incorporate with the beets. Roast for an additional 20 minutes, stirring after 10 minutes.
- Remove from the oven, spritz the vegetables with lime juice and vinegar. Add the cilantro and radish leaves. Stir. Transfer the vegetables into the medium-sized bowl, add the goat cheese and stir to combine. Serve warm or at room temperature topped with additional leaves and goat cheese.
