Warm Beets with Goats Cheese

Warm Beets with Goats Cheese

Beets, or beetroot as we call them in Australia are one of my favourite veg. If you have time to roast your own beets that’s great, just scrub and cut them into chunks. Drizzle with a little balsamic and olive oil and roast at 200C covered for 45mins to 1hour or until tender.

This salad is equally delicious with pre-cooked or canned beets from the store, so feel free to use that option if you’re short on time.

enough for: 2
takes: 10 minutes
1 bunch beets, roasted or 1 can beets, drained
4 handfuls baby spinach
1 tablespoon sherry vinegar
100g (3oz) soft goats cheese
handful sunflower seeds, roasted

1. Heat a few tablespoons olive oil in a large frying pan. Add spinach and cook, stirring over a medium high heat until the spinach is starting to wilt.

2. Add beets and continue to cook and stir until beets are warm. Another minute or so.

3. Remove from heat and drizzle with vinegar. Taste & season.

4. Divide between two dinner plates. Top with crumbled cheese and scatter over the sunflower seeds.

Prepare Ahead?

If you’re roasting your own beets, that can be done in advance. Otherwise best to prepare everything else just before serving.

Leftover Potential

OK. Will keep in the fridge for a few days depending on how fresh your cheese was.

Variations

vegan / dairy-free – replace the cheese with roast cauliflower florettes or roast field mushrooms.

seed-free – either skip the sunflower seeds or replace with very finely diced red onion for crunch and sharpness.

higher protein – sunflower seeds are quite rich in protein, so feel free to double or triple the seed addition. Otherwise a can of drained lentils added with the beets will make for a more substantial meal.

carnivore – brown a few sliced chorizo sausages in the pan before wilting the spinach.

carb lovers / more substantial – serve with cooked quinoa or couscous.

paleo (gluten, grain + dairy-free) – replace cheese with roast cauli or mushrooms + extra seeds.

more veg – add roast cauli, carrots, parsnips, onions or mushrooms.

Problem Solving Guide

can’t find sherry vinegar? – no problem. Replace with red wine vinegar or balsamic.

bland – season more generously and sprinkle over a little more vinegar.

too acidic – precooked or canned beets can be quite sharp. Drizzle with a little peppery extra virgin olive oil to balance out the acid.

Waste Avoidance Strategy

beetroot (beets) – canned beets will keep in the pantry indefinitely. Commercially vac packed cooked beets usually keep in the fridge for months. Uncooked beets will keep in the fridge in a plastic bag for weeks. Can be frozen if needed.

baby spinach – either pop them in the freezer or wilt down in a covered pot with a little olive oil. This way they’ll keep in the fridge for a few weeks.

sherry vinegar / sunflower seeds – keep them in the pantry.

goats cheese – if unopened it usually has a shelf life of a few weeks in the fridge. If in an opened container, will only keep for a few days so use for another meal or freeze.

Serving Suggestions

Great as a simple meal on its own.

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