Roasted Beets with Goat Cheese and Walnuts

Surprisingly, I am plowing through my February goals and it is only the 13th.  Trust me, I am as shocked as you are.  I believe that is a sign that I need bigger goals.  

Our CSA brought us 4 beets in our most recent delivery.  We don't eat beets very often, and I've never cooked with them at home.  I refuse to let delicious, local, organic produce go to waste, so I put roasting beets on my goal list for the month.  

To be perfectly frank, I'm not a hundred percent sold on beets [please don't hate me if you're a beet farmer or Dwight Schrute].  I don't mind them, but since I so infrequently eat them, I imagine a bit of the taste is acquired.  

Either way, we came, we ate and we conquered.  I even got Vivi to eat a few [and the clouds parted and the angels sang].  

I followed Martha's recipe for basic roasted beets.

After they cooled, I peeled and diced them and mixed them with a little olive oil and balsamic vinegar.  Then I topped them with goat cheese and walnuts.  

Simple, easy and enough pink beet juice to stain my fingers for a week.  

Eat on, my friends.  Eat on.

This post appeared first on Everyday Enthusiastic.  All ideas in this post are of my own opinions including mention of companies and/or affiliate sites.  No sponsorships were involved in the creation of this post.  Photographs taken by Meredith Wheeler using a DSLR Canon Rebel T3 and edited using Photoshop CC.