3 T. canola oil

Salt and fresh ground black pepper to taste

3 T. extra virgin olive oil

1 T. sherry vinegar

1/2 lb. chevre (goat cheese), crumbled

1 T. fresh tarragon

 

Preheat the oven to 350 degrees.  Trim the green tops and stringy bottoms from the beets. Wash beets well. In a mixing bowl, coat beets with canola oil, then season with salt and pepper. Line a cookie sheet with foil and place the beets on the tray. Place another sheet of foil over the beets and crimp the edges creating a seal. Place the beets in the oven and cook until fork tender, about 40 minutes. Remove from oven; allow the beets to cool slightly. While they are still warm, peel them by gently rubbing with a towel. Cut the beets into halves. Toss them with the olive oil and sherry vinegar; season with salt and pepper to taste. To serve, place the beets in an oven-proof platter or a shallow bowl. Crumble chevre on top of the beets. Place in the oven for 2-3 minutes until soft. Remove from oven, sprinkle tarragon on top and serve.

 

Yield:

Calories:

Fat:

Fiber: