Beets and Chevre, thyme and raspberry vinaigrette

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

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Ingredients

8 medium-size red beets, washed and trimmed

2 teaspoons fresh thyme, chopped

Sea salt and freshly ground pepper, to taste

2 ounces chevre (French goat cheese)

Raspberry vinaigrette

1 cup fresh raspberries

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

1 tablespoon honey

1 teaspoon Dijon mustard

Sea salt and pepper to taste

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For dressing, in blender or food processor, blend raspberries until smooth. Add red wine vinegar, honey, Dijon, salt, and pepper and blend until well combined. With blender running, slowly drizzle in olive oil until emulsified. Taste and adjust seasoning. Set aside.

For beets, preheat oven to 375°F. Pierce beets with fork and wrap in foil. Place on baking sheet and roast 30-40 minutes or until fork tender. Remove from heat and let cool. Allow the cooked beets to cool slightly so you can handle them comfortably.

To remove skins, using a paper towel or wearing rubber gloves, gently rub the skin of the beet. The skin should easily slip off. You can also use a vegetable peeler or paring knife to remove the skin. Once peeled, rinse the beets under cool water to remove any remaining skin particles, pat dry with linen or paper towels.

To serve, place beets in medium bowl and toss with dressing. Then place beets on serving platter with smears or scoops of chevre. Season with fresh thyme, salt and pepper. Serves up to 8.