Roasted Beet And Asparagus (gf) Recipe

Prepare the Beets

Preheat the oven to 400°F (200°C). Wash and trim the red and golden beets, wrap them in aluminum foil, and roast in the oven for about 45-60 minutes until tender. Allow to cool, then peel and slice.

Roast the Asparagus

While the beets are roasting, trim the asparagus and place them on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 15-20 minutes until tender and slightly crispy.

Crisp the Pancetta

In a skillet over medium heat, cook the pancetta until crispy. Remove and place on a paper towel to drain excess fat.

Prepare the Goat Cheese

In a small bowl, whip the goat cheese with a fork until creamy. You can add a little olive oil for a smoother texture if desired.

Make the Olive Oil Emulsion

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper until well combined.

Assemble the Dish

On a large platter, arrange the mixed local greens, sliced roasted beets, and roasted asparagus. Top with whipped goat cheese and crispy pancetta. Drizzle with olive oil emulsion before serving.