Wait, what? Hold the phone. Not only is today’s recipe not a truffle, but it’s actually healthy? With vegetables? Yes, yes, I know, you don’t come to this website for vegetables. You come for sugary deliciousness. Well, I understand that, and I try to deliver. In fact, you would have to go back a whopping 20 recipes before this one to find something even remotely healthy (the clay pot chicken). Let nobody say that I’m not giving you sugar.Try to think of it this way: if you eat salads for lunch, that just means more truffles/cookies/cake/eclairs for dessert!
There’s probably a group of you that are pretty psyched about a healthy option, and then another group that’s thinking, “Ew, beets!” If you’ve only ever had the canned kind, let me tell you: freshly roasted beets are delicious. Give them a shot. Then there’s probably a group of you that’s thinking, “Beets and goat cheese? So passé.” I hear that, honestly. I too think that beets should break free of the tyranny of the beet and goat cheese salad and show off their awesomeness in a different setting.
The fact is, though, there’s a good reason why so many restaurants have a beet and goat cheese salad on their menus: it’s a dynamite combination. So why pay $9 for a salad that you can make much more cheaply at home? I can think of only one good reason to shell out: making beets at home is messy business. Do NOT, under any circumstances, wear white when working with red beets. After you slip off the skins, your hands will probably be stained purple for days. Embrace it. Tell people that you’ve learned how to absorb red wine directly through your dermis. Watch their eyes go all wide as they try to figure out if you’re serious. I dare you.
