Roasted Beets with Chèvre-Chive Cream
Active Time: 15 minutes
Total Time: 1 hour 20 minutes • Serves: 6
6 to 8 medium beets, stem and root ends trimmed (about 2 pounds)
1 tablespoon Schnucks olive oil
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 package (4 ounces) plain chèvre (goat cheese)
1/4 cup Schnucks sour cream
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
1. Preheat oven to 375°F. Cut two 18 x 18-inch sheets aluminum foil. Rinse beets, pat dry and place 3 to 4 beets in center of each foil sheet; evenly drizzle with oil and sprinkle with 1/4 teaspoon each salt and pepper. Wrap beets tightly in foil and place on rimmed baking pan. Roast beets 55 to 60 minutes or until a long wooden pick or knife poked through the foil into beets shows no resistance. Carefully open foil to allow steam to escape. Cool beets about 15 minutes or until cool enough to handle. Peel beets by holding in paper towel or a gloved hand and rubbing off skin. Cut into 1-inch pieces. Makes about 5 cups.
2. Meanwhile, in microwave-safe small bowl, heat chèvre in microwave oven on high 20 seconds or until softened. Add sour cream, chives, lemon juice and remaining 1/4 teaspoon each salt and pepper; stir until well combined. Let stand at room temperature. Makes about 3/4 cup.
3. Dollop beets with Chèvre-Chive Cream to serve.
Each serving: about 58 calories, 6 g total fat (2 g saturated),
7 mg cholesterol, 302 mg sodium, 1 g carbohydrate, 0 g fiber,
1 g sugars, 0 g protein