Braised Beets and Crumbled Chèvre
Servings 4 servings
Ingredients
- 2 lbs small mixed beets such as red, gold, and striped, skin on
- 6 oz chèvre fresh goat cheese, crumbled
- Sunflower sprouts to garnish (optional)
- Any type of crackers
Braising ingredients
- 5 cloves garlic
- 1 medium onion
- 2 sprigs rosemary
- 1 bunch thyme
- 6 juniper berries
- 6 whole cloves
- 1 cinnamon stick
- 1 Tbsp coriander seed
- 1 tsp black peppercorns
- 1 tsp salt
- 3 cups water
- 1/2 cup raspberry vinegar can be found at specialty grocery stores; I like the Vinegar Lady’s
Instructions
- Preheat oven to 375°F. Place beets in an ovenproof casserole dish, add the braising ingredients, and mix well. Cover with foil or a lid and braise in the oven for 1 1/2 to 2 hours, or until beets are tender. Remove the dish from the oven and set aside to cool.
- Peel the beets and discard the braising liquid. Cut the larger beets into wedges or slices and transfer to a large serving platter or 4 individual plates.
To serve
- Top the beets with the crumbled chèvre, garnish with sunflower sprouts, if using, and serve with crackers on the side.