Beets With Aged Sheep Cheese
|Small golden beets||3 Bunch (300 gm) (4 To 5 Beets Per Bunch)|
|Baby red beets||3 Bunch (300 gm) (4 To 5 Beets Per Bunch)|
|Extra virgin olive oil||3 Tablespoon|
|Spanish sherry vinegar||3 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Kosher salt||2 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Sheep milk cheese||5 Ounce (Semihard Variety Such As Manchego, Petit Basque, Or Corsu Vecchiu)|
|Italian parsley||1⁄2 Cup (8 tbs), washed and dried|
1. Preheat the oven to 400°F. Remove the beet leaves but leave a 1-inch stem on each beet. Wash the beets under running water. Place each type of beet into a separate nonaluminum roasting pan and drizzle each panful with 1 tablespoon of oil, 1 tablespoon of vinegar, 1 teaspoon of sugar, 1/2 cup of water, 1 teaspoon of salt, and 1/8 teaspoon of pepper.
2. Cover the pans with aluminum foil and roast for 45 to 60 minutes, or until a knife goes through the beets with ease. Let them cool, but keep the pans covered. Then remove the foil and peel the skin off the beets with your fingers. Be careful not to break the stems.
3. Place the beets into two small bowls and add the roasting juices. Sprinkle 1 1/2 teaspoons of the vinegar and 1 1/2 teaspoons of the oil into each bowl. Marinate for 1 hour. Place the beets onto serving plates, shave on the cheese, and sprinkle with the parsley. Spoon some of the juices over the beets.