There’s something about roasting vegetables that is just some kind of magic. Not that there is anything wrong with a plain old raw carrot, but when you take that same carrot, mix it up with some little potatoes and some beets and toss the whole thing with a little olive oil and salt and roast it until everything is warm and tender on the inside and a little crispy on the outside…that is Vegetable Magic. And when you add in some cheese and top the whole thing off with a poached egg…hello, GORGEOUS! Ready to give a whole new meaning to egg salad? Let’s make it!
If you’ve been reading my posts for any amount of time, you know that one of my favorite things to do is to take two great flavors and mix them up together (I’m looking at you, bacon and chocolate!). And two of my all-time faves are sweet roasted beets and creamy, dreamy goat cheese. So just in time for tailgate/Thanksgiving/holiday season, here is my latest concoction ~ swirled beet goat cheese! Ready to swirl up your cheese plate? Let’s make it!
I know, this is my second soup recipe in a row, but I can’t help it. It is now officially fall, there is a little nip in the air at night and in the early morning, and as far as I’m concerned that means it is soup season. And since beets are one of my very favorite fall vegetables, I am extra in love with this nifty recipe for easy beet soup with swirled goat cheese. Ready to kick off soup season with me? Let’s make it!
Well, we have definitely flipped the calendar over into fall, but as much as I will miss the basil and tomatoes and corn, that doesn’t mean we can’t have delectable fresh and local veggies for supper. And in the case of THIS supper, I’m talking about roasted butternut squash and sweet tender beets, tossed with a little vinaigrette and topped with slices of flavorful hanger steak.
So if you are starting to feel like autumn eating but aren’t quite ready to leave the salad days behind, this is supper for you. Let’s make it!