Monday, June 11, 2012


Roasted Beets and Tri-Colored Peppers with Goat Cheese and Scapes Vinaigrette
The title of this recipe actually scared me, but it is mine.   I came up with this dish to use all of the beautiful ingredients from the market that were sitting in my fridge.  I had to use the golden and red beets, the tri-colored peppers and the rest of the garlic scapes.  Although goat cheese is available anywhere and anytime, that part was an after-thought, but a good one.  "Another Meatless Monday"...just hum the song....or sing it.

3 golden beets
1 red beet
3 peppers -- red, yellow, orange
1/2 cup extra virgin olive oil
1/4 cup sherry wine vinegar
2 garlic scapes, finely chopped
salt and pepper, to taste
2 oz. goat cheese, crumbled

The Beets:
Preheat oven to 400 degrees.  Wash the beets well.  Dry them and chop off the tops.   Rub the beets with olive oil.  Wrap them in aluminum foil.  Place the foiled beets on a baking sheet and roast for about an hour.  Remove from oven when beets are soft.  You can tell when the beets are soft enough by inserting a fork or knife or a fork and thinking it's a knife.  That's another story. Remove skins and cut beets into 1 inch pieces.

The Peppers:
Oven should be about 375 degrees.  Wash the peppers.  Dry them and drench them in olive oil, too.  Also roast in oven (uncovered) for 20 minutes, then turn, and turn again until cooked. About an hour total time.  After peppers are done, let them rest in oven.  When cool enough to handle, remove skins and seeds.  Shred into strips.

The Vinaigrette:
1/4  cup sherry wine vinegar
1/4 cup extra-virgin olive oil
2 garlic scapes, finely chopped, about 1/2 cup
Salt and pepper, to taste
In a medium bowl, whisk together the vinegar and olive oil. Add the garlic scapes and salt and pepper. Set aside and allow the flavors to blend.
The Finale:
Combine the beets and peppers. 
Roasted Beets and Peppers
Toss with the vinaigrette.  Sprinkle with the goat cheese.  Can't have a better Meatless Monday Meal than this!

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