Ashed Chevreaux with Slow-Roasted Yellow and Red Be

Name: Ashed Chevreaux with Slow-Roasted Yellow and Red Beets and Red Beet Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red beet juice (from about 1 pound beets; or purchased from a health food store); 1 teaspoon red wine vinegar; 1 to 2 yellow beets at least 2 1/4 inches in diameter (enough to yield twelve 1/8-inch slices), scrubbed; 1 to 2 red beets (enough to yield thirty-six 1-inch-long batons), scrubbed; 2 tablespoons canola oil; Extra virgin olive oil; Kosher salt; 6 ounces ashed Chevreaux or other ashed goat cheese, at room temperature, cut into 6 wedges or portions; 1/2 cup baby beet greens; Beet Powder (see below)

Servings: persons

1 cup red beet juice (from about 1 pound beets; or purchased from a health food store)
1 teaspoon red wine vinegar
1 to 2 yellow beets at least 2 1/4 inches in diameter (enough to yield twelve 1/8-inch slices), scrubbed
1 to 2 red beets (enough to yield thirty-six 1-inch-long batons), scrubbed
2 tablespoons canola oil
Extra virgin olive oil
Kosher salt
6 ounces ashed Chevreaux or other ashed goat cheese, at room temperature, cut into 6 wedges or portions
1/2 cup baby beet greens
Beet Powder (see below)

1
1/2 cup finely chopped beet (chopped in a food processor; or use the pulp left after juicing beets in a juicer)
2
Blot the beet pulp with paper towels to extract excess moisture.
3
Line a microwave tray with a piece of parchment paper and spread the beets on it in a thin, even layer.
4
Microwave on low power for 30 to 40 minutes, or until the beets are completely dried out but still maintain their color.
5
Let the beets cool to room temperature.
6
Grind the beets to a powder in a coffee or spice grinder.
7
Store in a covered plastic container.
8
Heat the beet juice to a simmer in a small saucepan and cook until there are large bubbles forming at the top.
9
Add the red wine vinegar and reduce until the liquid has a syrupy consistency.
10
Pour into a small squeeze bottle.
11
Preheat the oven to 300 degrees F.
12
Wrap the yellow beets and red beets separately in aluminum foil, adding 1 tablespoon of the canola oil to each.
13
Roast for 1 1/2 to 2 hours, or until they are tender.
14
Peel the cooked beets.
15
Cut the yellow beets into twelve 1/8-inch slices, then cut them with a cutter into 2-inch rounds.
16
Cut the red beets into 36 batons about 1 inch long by 1/4 inch thick.
17
Season all the beets with a little olive oil and salt.
18
Pipe some beet glaze in dots of decreasing size down one side of the plate.
19
Place a round of yellow beet in the center of the plate.
20
Top each with 6 red beet batons laid side by side and another slice of yellow beet.
21
Lay a wedge of cheese over each slice.
22
Toss the beet greens with a little olive oil and salt.
23
Stack a small pile of greens on each round wedge of cheese and sprinkle the plates with beet powder.

237

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup red beet juice (from about 1 pound beets; or purchased from a health food store), 1 teaspoon red wine vinegar, 1 to 2 yellow beets at least 2 1/4 inches in diameter (enough to yield twelve 1/8-inch slices), scrubbed, 1 to 2 red beets (enough to yield thirty-six 1-inch-long batons), scrubbed, and more.

Yes, Ashed Chevreaux with Slow-Roasted Yellow and Red Beets and Red Beet Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ashed Chevreaux with Slow-Roasted Yellow and Red Beets and Red Beet Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions