Oven-roasted beets with goat cheese from Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication (page 130) by Jean-Georges Vongerichten and Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on January 22, 2016

    Pg. 130. My usual method of roasting beets is to peel them, cut them into bite-size pieces, toss with olive oil and black pepper, then roast. Not anymore! I'll be cooking them this way from now on -- so easy and so delicious! I combined the beets and goat cheese with some salad greens and drizzled the dressing over. It made a wonderful lunch.

  • wcassity on January 04, 2014

    One of my favorite beet preparations ever. Perfect ratio of beets to goat cheese to olive oil. The raw beet green ribbons are a great addition.

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