Autumn food doesn't have to be boring though, or even that time-consuming to make. This month's dish is simple, healthy and goes perfectly with a Cabernet Sauvignon - we chose La Motte's 2009 Cabernet Sauvignon
3 1/2 - 4 pounds baby beets (assorted colors) or small beets
6 cloves garlic, peeled
3 sprigs fresh thyme
5 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice
1 tablespoon snipped fresh thyme
3 ounces goat cheese, crumbled (optional)
Snipped fresh thyme
1. Preheat oven to 400 degrees F. Cut tops off the beets and trim the root ends. Wash beets thoroughly. If using small beets, cut into 1- to 1-1/2-inch wedges. Place beets in a 3-quart rectangular baking dish. Add garlic and thyme sprigs. In a small bowl stir together 3 tablespoons of the olive oil, the salt, and pepper. Drizzle over vegetables in dish; toss lightly to coat. Cover dish with foil.
2. Roast in the preheated oven for 40 to 45 minutes or until tender. (A knife should easily slide into the beets when they are tender. Uncover and let beets cool in pan on a wire rack about 15 minutes. If using small beets, remove skins by wrapping the wedges, one at a time, in a paper towel and gently rubbing the skins off (use new paper towels as needed). (Baby beets do not need to be peeled.)
3. Remove garlic from the dish; finely chop garlic. Discard thyme sprigs. In a small bowl combine chopped garlic, the remaining 2 tablespoons olive oil, the lemon juice, and the 1 tablespoon snipped thyme. Drizzle oil mixture over beets; toss gently to coat.
4. If desired, sprinkle beets with crumbled goat cheese and additional snipped thyme. Serve warm or at room temperature. Makes 8 servings...but I'm not sure if one bottle of wine will suffice *hic*
With thanks to Better Homes & Gardens for the recipe, which can be seen here
Make sure you view our May spotlight page for our 'Wish you were here' month.