Beet & Goat Cheese Hearts

Beet & Goat Cheese Hearts @themerrythought I love beets. Which is pretty weird because I tend to be a super picky eater (like the grilled cheese every time I go out type of eater) and beets are one of those vegetables that a lot of people hate. I usually eat canned beets because it’s just easier, so this was my first time making my own successfully!
Beet & Goat Cheese Hearts @themerrythought Ingredients:
3 Medium Beets
Olive Oil

Juice of 1/2 Lemon
1/2 tsp Cumin
3 tbsp Olive Oil
Salt & Pepper

Preheat oven to 425°F.
Rinse off the beets, trim off the stems and root ends, and rub them in some olive oil.
Wrap beets in a double layer of foil making a package that is tightly sealed but has some extra room in it.
Roast on a baking sheet until tender, 1 to 1 1/4 hours.
Remove from oven, open foil package, and let cool
When beets are cool enough to handle, peel them by hand – the skin should come off very easily.
Slice beets into thin rounds.
Mix together lemon juice, cumin, and olive oil and salt and pepper to taste.
Spread goat cheese in between the cooled beets. (You can cut out heart shapes with a cookie cutter before doing this or just leave them as full rounds.)
Drizzle the dressing over the top of them and then eat ’em up!
Beet & Goat Cheese Hearts @themerrythoughtWarning: Beets stain everything. I did most of my preparations on a glass cutting board and a cookie sheet. If you have disposable gloves, use them!

If you haven’t decided on your menu for dinner tonight, try these out! We hope you all have a great Valentine’s Day and know you are so very loved!

xo. Caitlin

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