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Beets With Aged Sheep Cheese

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  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
  Sugar 2 Teaspoon
  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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1172 Calories from Fat 726

% Daily Value*

Total Fat 76 g116.9%

Saturated Fat 16.3 g81.3%

Trans Fat 0 g

Cholesterol 85.7 mg28.6%

Sodium 5308.6 mg221.2%

Total Carbohydrates 80 g26.8%

Dietary Fiber 18.1 g72.5%

Sugars 50.8 g

Protein 45 g89.9%

Vitamin A 80.3% Vitamin C 116%

Calcium 164.3% Iron 39%

*Based on a 2000 Calorie diet


Beets With Aged Sheep Cheese Recipe