You can’t go wrong with this all-time favorite combination of ingredients. The way chef Santiago Guzzetti prepares it at Ilda is to not peel the beets and let the charred skin be the star. It’ll be a dish your guests talk about for a long time to come. You can also roast the beets in a hot oven—it won’t give you the same charring effect but still tastes delicious
Serves 4 to 6
- Separate the stems and leaves from beets and set leaves aside for garnish. Coat beets in olive oil and season with salt and pepper.
- Prepare afire and let the charcoal burndown to embers, but maintain a heat of about 300 to 350 degrees. Place the beets directly onto the charcoal embers and cook until tender, about 1 hour. Use a skewer to test for doneness; there should be no resistance. Remove beets using tongs or heat proof gloves and set aside.
- In the bowl of a stand mixer, or using electric beaters, whisk the heavy cream for about 5 minutes until it starts to stiffen. Add goat cheese and continue whisking until it reaches a smooth, fluffy consistency. Season with salt, pepper, and lemon zest.
- Cut roasted beets in half. Spread whipped goat cheese mixture onto the bottom of a serving plate and place beets on top. Drizzle with honey and garnish with beet leaves.
Recipe BySantiago Guzzetti of Ilda, Sylva, North Carolina