ROASTED BEETS AND GOAT CHEESE
Photography by Angie Norwood Browne
6 cups Beets, cut in 1/2″ dice
6 sprigs fresh thyme
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
(to taste) Fresh cracked black pepper
1/4 cup goat Cheese, crumbled
Preheat oven to 400 deg F
On a baking sheet lay out 2 feet of aluminum foil.
In a bowl, combine all ingredients except the goat cheese.
Pour onto the aluminum foil. Fold foil over the beets and enclose them in an “envelope” of foil – sealing at the top and sides.
Bake for 25 – 30 min or until the beets are fork tender. Open the foil and let sit 2 min. Serve in the foil envelope or in a dish, sprinkled with goat cheese.
Food Styling by Emily Browne