Beets With Aged Sheep Cheese Recipe


Health IndexAverageMethod
Main Ingredient


 Small golden beets3 Bunch (300 gm) (4 To 5 Beets Per Bunch)
 Baby red beets3 Bunch (300 gm) (4 To 5 Beets Per Bunch)
 Extra virgin olive oil3 Tablespoon
 Spanish sherry vinegar3 Tablespoon
 Sugar2 Teaspoon
 Water1⁄2 Cup (8 tbs)
 Kosher salt2 Teaspoon
 Freshly ground black pepper1⁄4 Teaspoon
 Sheep milk cheese5 Ounce (Semihard Variety Such As Manchego, Petit Basque, Or Corsu Vecchiu)
 Italian parsley1⁄2 Cup (8 tbs), washed and dried

Nutrition Facts

Serving size: Complete recipe

Calories 1172 Calories from Fat 726

% Daily Value*

Total Fat 76 g116.9%

Saturated Fat 16.3 g81.3%

Trans Fat 0 g

Cholesterol 85.7 mg

Sodium 5308.6 mg221.2%

Total Carbohydrates 80 g26.8%

Dietary Fiber 18.1 g72.5%

Sugars 50.8 g

Protein 45 g89.9%

Vitamin A 80.3% Vitamin C 116%

Calcium 164.3% Iron 39%

*Based on a 2000 Calorie diet


1. Preheat the oven to 400°F. Remove the beet leaves but leave a 1-inch stem on each beet. Wash the beets under running water. Place each type of beet into a separate nonaluminum roasting pan and drizzle each panful with 1 tablespoon of oil, 1 tablespoon of vinegar, 1 teaspoon of sugar, 1/2 cup of water, 1 teaspoon of salt, and 1/8 teaspoon of pepper.
2. Cover the pans with aluminum foil and roast for 45 to 60 minutes, or until a knife goes through the beets with ease. Let them cool, but keep the pans covered. Then remove the foil and peel the skin off the beets with your fingers. Be careful not to break the stems.
3. Place the beets into two small bowls and add the roasting juices. Sprinkle 1 1/2 teaspoons of the vinegar and 1 1/2 teaspoons of the oil into each bowl. Marinate for 1 hour. Place the beets onto serving plates, shave on the cheese, and sprinkle with the parsley. Spoon some of the juices over the beets.