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)Salt
(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

About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

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