Comments on: Simple Gourmet: Roasted Beets With Fresh Mint and Chèvre

By: Darya Pino

Darya Pino — Mon, 26 Dec 2011 18:34:30 +0000

Yay!!!

By: Virginia Griffey

Virginia Griffey — Mon, 26 Dec 2011 07:33:55 +0000

I made this again for Christmas dinner tonight with ciogga beets, and it was even better than I remember! So yummy and so simple.

By: Darya Pino

Darya Pino — Tue, 16 Feb 2010 02:20:59 +0000

LOL, best comment ever.

By: E. Foley - Geek's Dream Girl

E. Foley - Geek's Dream Girl — Tue, 16 Feb 2010 02:03:23 +0000

I’m eating this RIGHT NOW. Okay, except I had to use feta since we didn’t have any chevre on hand. It’s really tasty and I can’t wait to have pink pee!

By: Darya Pino

Darya Pino — Thu, 18 Jun 2009 05:09:39 +0000

Glad you like it! Pecans sound like a fantastic pairing. I’ll definitely try that next time!!

By: Tess

Tess — Thu, 18 Jun 2009 04:30:13 +0000

I made this for myself for dinner with some homegrown Moroccan mint and a few fresh greens from the garden. I served the beets with candied pecans (tossed pecan pieces in corn syrup with a little salt, pepper, sugar, ginger, cayenne pepper, cinnamon, and molasses and baked at 375 for 15 minutes) and the thing that really brought it together was a squeeze of fresh lemon! The combo of beets, chevre, mint, sweet-salty pecans and lemon was near-heavenly. The only thing missing was some fresh French bread to take care of the leftover juices! Thanks for a delicious and healthy recipe, I’ll be using it again

By: Kidaphex

Kidaphex — Sat, 06 Jun 2009 22:50:59 +0000

I’m so glad to find this recipe! I “created” something similar a few weeks ago, and my friends and family thought I was nuts! However mine is a little bit different, I added kiwi with the beets, and used a little bit of sweet balsamic vinegar as well. But the beets and chèvre are just delicious! I will add mint next time. Cheers.

By: Blue Jean Gourmet

Blue Jean Gourmet — Tue, 02 Jun 2009 16:13:29 +0000

I love beets, especially roasted! That’s how I got my partner to like them–woohoo! We grow our own in the backyard, and I usually serve them with feta and pecans, so I’m definitely going to have to try chevre & mint–sounds like a lovely summer combination.

By: Darya Pino

Darya Pino — Mon, 01 Jun 2009 17:58:45 +0000

Yes!!

By: Darya Pino

Darya Pino — Mon, 01 Jun 2009 17:58:26 +0000

Glad you liked the recipe! I had never had problems crumbling chevre until this time, actually. My theory is that I had left it sitting at room temperature for too long. I think if it were colder it would be less gooey.

Also, sometimes your local cheese chop will have their own fresh chevre, which is usually the best option.