Roasted Beets with Goat Cheese and Mandarin Vinaigrette

Turns out my beau doesn’t like beets. Lesson learned: I won’t be making this dish again…for him. If you like beets, however, this is definitely a good one. And thanks to the miracle of frozen beets, it’s easy to prepare without turning your hands (and entire kitchen) magenta.

Start by roasting frozen beet chunks according to the package directions (about 25 minutes at 400 for the Trader Joe’s ones I used). Meanwhile, prepare a light vinaigrette by mixing olive oil, champagne vinegar, a teeny bit of dijon mustard, a small squirt of honey, and the juice of one mandarin/clementine. (Note: any orange citrus will work here.) When the beets are done (fork tender), toss them with the vinaigrette, crumbled goat cheese, and torn basil.

I like this combo of ingredients because it’s not really mixing salty and sweet. It all skews sweet, just slightly sweet; not saccharine. It’s a nice neutral.