After my last trip to the grocery store, where I impulse bought way too many oranges (don't know what I was thinking, how many oranges can one person eat?), I have been trying to come up with inventive ways of using them in recipes. After my failed attempt at making beet pasta, I was now left with a big bunch of beets. Clearly, the beets and oranges were meant to be together, tucked away in the vegetable crisper by themselves.
Roasted Winter Vegetables
A week ago, while cleaning out the fridge - a necessary routine as a food blogger - I noticed a lonesome bunch of carrots, a few beets, and a sweet potato. Recalling a recent conversation with Brent about the flavor changes that occur when roasting vegetables, I thought it to be an ideal opportunity to roast these sweet gems before they hit their expiry date.
Roasted Beet Salad with Arugula and Goat Cheese
These beets would not be served as a side, like so many fancy pickles. I wanted these beets to be the lead character, so I roasted them with some olive oil, which brought out their flavorful earthiness and then peeled off their skins with my fingers. I paired them with a few simple ingredients: arugula, goat cheese, and cashews.