Beets, Chevre, thyme and raspberry vinaigrette

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

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

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.


ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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