Roast beetroots with goat's cheese, rye & dill from Simple: Effortless Food, Big Flavours (page 265) by Diana Henry

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Notes about this recipe

  • ksg518 on February 03, 2019

    We thought this was very good. I roasted the beets my normal way (wrapped in aluminum foil) and cut back a little on the goat cheese - 8 ounces just seemed like too much for the amount of beets. The rye crumbs are a great idea but can be a little finicky to toast since there aren't any visual clues to show you that they're getting crispy.

  • Lepa on December 24, 2016

    This was good; the flavors went well together.

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