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We Got the Beets

Add some beets to your next home-cooked meal.

CINDY YAMANAKA/ORANGE COUNTY REGISTER
Recreate the baby beet and goat cheese tapas, once served at San Juan Capistrano's Sol Del Sur, using just a few ingredients.

What began as a mythical offering for the gods and is often considered a modern-day super-food, the beetroot is now a staple in most OC restaurants. While local eateries feature beets roasted, pureed or pickled, many chefs around the world still regard them as an under-appreciated ingredient.

As diners, we’ve come to love the beet in its many forms. But, getting this tasty vegetable back on the dinner table may seem daunting to a home cook. Never fear! Inspired by Sol Del Sur’s delicious baby beet and goat cheese bites, we’re going to teach you how to rock the beets.

Roasted Beets with Chevre and Arugula

Tools
–    Roasting pan
–    Aluminum foil
–    Oven
–    Paper towels or kitchen towel

Ingredients
–    4-6 beets
–    1 head of garlic, cut in half
–    6 thyme sprigs
–    2 tbs. olive oil
–    1 tbs. water
–    1 tbs. salt
–    Goat cheese (chevre)
–    Arugula, for garnish
–    2 tsp. fresh-squeezed lemon juice
–    Salt and pepper, to taste

Method
1. Line the roasting pan with aluminum foil. Place beets with tops cut off in pan. Add remaining ingredients. Drizzle with olive oil and water.
2. Cover with another sheet of foil so it forms a pouch.
3. Roast in a preheated 400-degree Fahrenheit oven for 1.5 hours or until beets are tender enough to pierce with a fork.
4. Remove from oven. When cool enough to handle, peel the beet skins using a kitchen cloth or paper towel.
5. Cool in the refrigerator. Slice beets into ¼-inch pieces.

Assemble the beet stacks with goat cheese. Serve on top of arugula drizzled with lemon juice and olive oil. Season with salt and pepper to taste.


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