This may well be a pretentious dish from one of the fancy new restaurants – you see beets and goat cheese everywhere. However, it’s a very different take here. It appeared in my house because I had a few ingredients (compulsively purchased at the farmer’s market) that nobody else in my family wanted to eat (beets and figs, I’m talking about you). So I had to make the best of it by conspicuously packaging them together with a few of our favorites in this hearty, warm, perfect-for-Fall side dish. My process takes a little longer, since I cook the beets and carrots before I roast them. I boil the veggies first, so I can peel them (less staining and easier peeling that way) but you can use this time to get something productive done – laundry, writing, organizing, etc. The marinade has garlic, cumin and paprika, so it adds a little savory undertone to the whole meal. I love using a combination of the Autumn fruits – they bring a mixture of sweetness and tartness, along with a little crunch. So, here’s my method for this delicious beets recipe, enjoy the flavors and the colors!
Serves 4-6.
Ingredients:
- 2 large beets
- 10 carrots
- 1 green apple (Granny Smith is best)
- 3-6 black mission figs
- 2-3 dates, seed removed
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp paprika (fancy, not smoked)
- 1 tbsp coarse salt
- 1 tbsp cumin
- 1-2 tbsp crumbled goat cheese
- 1-2 tbsp shelled roasted pistachios
Directions:
1. 
Boil beets and carrots with skin on in a large pot of salted water (enough to cover them). They are ready when soft. Test by poking with a sharp knife – if the knife goes in easily, they are done. In my case, the beets were significantly larger, so I took the carrots out earlier. Both vegetables need to cool off on a plate once boiled. I actually boil extras and use them in recipes later on.
2. In the meantime, cut up the green apple, quarter the figs and dates. Set aside.
3. Once beets and carrots are cooled, you can peel them. Beets are very easy to peel once they are boiled – simply use a paper towel to pull off the skin – if they are fully boiled, it should slide off easily. Peel the carrots in a circular motion with a knife.
4. Slice both in 1 inch cubes and place along with the fruit in your marinade in a plastic bag (gallon bag is perfect for this, or use a large bowl). Marinade includes: 2 tbsp olive oil, 1 tbsp each of cumin, garlic powder, paprika and coarse salt. Let it sit for 20 minutes.
5. Preheat the oven to 400F.
6. Roast uncovered at 400F for 30 minutes. Stir once at mid-point.
7. Enjoy topped with goat cheese crumbles and pistachios. If you like it to have a little kick, use salted pistachios (or swap for cashews) and feta instead of milder goat cheese. I like to have leftovers, and use them on top of my greens for a quick salad with chicken or turkey.
