(Recipe can be found in the cookbook 5 Ingredient Fix by Claire Robinson)
Step by Step Instructions:
To make this gorgeous dish, the following ingredients are needed: Kosher salt, 2 large Beets, Lemon Olive Oil, 4 ounces of Goat Cheese, Dried Cranberries, 1 Navel Orange, and freshly ground Pepper.
Begin by pre-heating the oven to 375 degrees. Then wash off the beets. Remove the stems and roots and any long strands.
Then get a rectangle of foil and place both of the beets on the foil. Drizzle with the lemon-flavored olive oil.
Wrap the beets tightly in the foil packet and bake it at 375 degrees for 1 hour to 1 1/4 hour until the beets are fully cooked through and knife can be inserted with no resistance.
Once the beets are fully roasted, unwrap the foil packet and let them cool to room temperature.
While the beets cool, zest one orange.
Then the pith of the orange needs to be removed. Cut off both ends of the orange as seen above.
Take a sharp knife and go down the side of the orange and cut away the pith until it looks like the above photo.
Using a sharp paring knife, carefully cut the orange segments by cutting in between the white membrane.
Then squeeze the membrane into a bowl to get all of the juice from it. Cut the orange segments into small pieces. Then you will be left with the diced segments, zest, and orange juice.
Then the dried cranberries get roughly chopped.
As the beets were cooking, I left out 4 oz. of goat cheese so that it would come to room temperature and be easier to work with. To this cheese I added 1/2 teaspoon of orange juice, 1/2 teaspoon of orange zest, 1 teaspoon of lemon olive oil and salt and pepper to taste.
Then stir the mixture together until it’s well combined.
By this point, the beets were cool enough to work with. I took one paper towel and rubbed it against the beets, and the skin peeled away beautifully. I really liked this technique.
Once the beets were peeled, I grated the beets over the large holes of a box grater into a bowl.
To the grated beets, I added the cranberries, orange segments, 1/2 teaspoon of lemon olive oil and salt and pepper to taste. I stirred the beet mixture well. Then I plated the dish. I did not have a 3-inch round cookie cutter, so I got a bit inventive. One of my juice glasses was about 3-inches in diameter, so I sprayed it well with cooking spray. Then I spooned about 1/4 of the beets into the glass and pressed it into the glass firmly. I inverted a plate over the juice glass and them flipped the plate right-side up and the beet mixture slid out of the glass onto the plate. It didn’t look perfect, but it worked quite well. Then top the beet with 1/4 of the goat cheese mixture and shape it into an oval. Top the goat cheese with left over orange zest and drizzle a little of the lemon olive oil onto the plate. All that’s left is to do is serve and enjoy!
Roasted Beets with Oranges and Goat Cheese
(makes 4 servings)
2 large red beets (about 1 pound, scrubbed)
1 1/2 teaspoons lemon-flavored olive oil plus more as needed
1 naval orange
4 ounces goat cheese
Kosher salt and freshly cracked black pepper, to taste
1/3 cup dried cranberries, chopped
1. Preheat the oven to 375 degrees.
2. Put the beets on a piece of aluminum foil; drizzle with lemon olive oil and wrap them tightly. Transfer the foil packet to a baking sheet and roast until the beets are soft and a knife inserted in them meets no resistance, 1 to 1 1/4 hours. Cool to room temperature.
3. Meanwhile, zest the orange and reserve. Using a sharp knife, cut away the orange rind, cut away the orange pith and remove the orange segments by cutting them away from the membrane. Squeeze the membrane over a bowl to catch the juice and chop the orange into small pieces.
4. Put the goat cheese in a small bowl, stir in 1/2 teaspoon zest, 1/2 teaspoon orange juice, and 1 teaspoon lemon olive oil. Season with salt and pepper and mix well.
5. Using a paper towel, rub the peels off the cooled beets. Grate the beets on the large holes of a box grater set over a bowl. Add the cranberries, chopped orange segments, and 1/2 teaspoon lemon olive oil; season with salt and pepper and stir well to combine.
6. To assemble, put a 3-inch round cookie cutter or ring mold on a salad plate. Fill with 1/4 of the beet mixture, pressing lightly to pack it into the ring. Carefully pull the cookie cutter up and off the beets; repeat with remaining beet mixture on three more plates. Using two large spoons, form an oval-shaped ball with 1/4 of the goat cheese mixture and gently rest it on the beets; repeat with remaining goat cheese. Drizzle the plates with lemon olive oil and garnish the cheese with any remaining orange zest. Serve at room temperature.