It seems that beets are the tomatoes of the winter to me. In summer usually I can't resist tomatoes, and now it is the same with beet. Specially, since I discovered the tonda di Chioggia by accident, though now when I do look for it, I can't find. Anyway, I still had one in the fridge and I decided to combine it with the common beet in a salad. I served the roasted beet among pistachio crusted fresh goat cheese and a light pear vinegar and mint oil dressing with fresh pear.
35 ml pear vinegar
35 ml mint oil
35 ml olive oil
olive oil for roasting the beets
Preheat oven to 200°C. Sprinkle the beets with olive oil, salt, pepper add a bay leaf if you like, wrap in foil and bake for 50-60 minutes. Let them cool in the foil. For the dressing dice peeled pear in small cubes and mix the vinegar and the oils. Slice the beet with the help of a mandoline, season, sprinkle the dressing over it and serve among goat cheese.