{"id":13681,"date":"2014-03-01T23:16:22","date_gmt":"2014-03-02T06:16:22","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=13681"},"modified":"2014-02-08T23:25:42","modified_gmt":"2014-02-09T06:25:42","slug":"roasted-gold-beets-with-melted-chevre-and-tarragon","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=13681","title":{"rendered":"Roasted Gold Beets with Melted Chevre and Tarragon"},"content":{"rendered":"<div>\n<p>18 medium gold beets (about 3 1\/2 pounds), if gold are unavailable, substitute red beets<\/p>\n<\/div>\n<p>3 T. canola oil<\/p>\n<p>Salt and fresh ground black pepper to taste<\/p>\n<p>3 T. extra virgin olive oil<\/p>\n<p>1 T. sherry vinegar<\/p>\n<p>1\/2 lb. chevre (goat cheese), crumbled<\/p>\n<p>1 T. fresh tarragon<\/p>\n<p>&nbsp;<\/p>\n<p>Preheat the oven to 350 degrees.\u00c2\u00a0 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.<\/p>\n<p>&nbsp;<\/p>\n<p>Yield:<\/p>\n<p>Calories:<\/p>\n<p>Fat:<\/p>\n<p>Fiber:<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>18 medium gold beets (about 3 1\/2 pounds), if gold are unavailable, substitute red beets 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 &nbsp; Preheat the oven to 350 degrees.\u00c2\u00a0 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&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=13681\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-13681","post","type-post","status-publish","format-standard","hentry","category-vegetables"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/13681","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13681"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/13681\/revisions"}],"predecessor-version":[{"id":13682,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/13681\/revisions\/13682"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13681"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13681"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}