Unlike the superabundance of cliche words and phrases superfluously and lazily tossed about, meals that are cliche are much more tolerable... at least they can taste good. Not to be snobby, but overly sentient to how often popular culture uses this generic language to fill space and avoid articulation. Come on, you're all guilty, myself included, of saying, "he was like," instead of, "he said." How about the ever popular, "it is what it is!" "just saying," "Yeah, no," "but um," "that said," and many many more. As for cliche dishes, I can't think of a more typical pairing for beets than goat cheese. Yup, the beet and goat cheese salad is omnipresent among trendy restaurants worldwide; for a darn good reason though. Subtly sweet and earthy beets with happily yielding, almost creamy, flesh mingling with tangy fresh goat cheese. The Russians had it figured out well before it was cliche, ever try Borscht? It's a classic cold beet soup with sour cream; I can't say that I have ever enjoyed a bowl but there is something about creamy tanginess and supple beetiness that just works. I started by roasting trimmed beets drizzled with olive oil and S&P in foil at 350 for about 2 hours. Thanks for the beets Amy!
Meanwhile, I worked on the vinaigrette. Garlic, onion, white wine vinegar, olive oil, honey, S&P. Added later and not included in the picture was a little Dijon mustard.
Roasting the garlic removes some of the heat and really brings out the savory side of garlic.
Some of the other players in the salad: avocado, red onion, orange, and arugula.
I was so focussed on the salad I nearly forgot Bosley's dinner. I know it doesn't look as interesting as roasted beets and goat cheese salad...
... but he didn't seem to mind
Beets come out and skin removed before cutting into small cubes.
The finished product paired perfectly with a crisp and cold flute of Prosecco.
The garlicky, sweet vinaigrette harmonizes the earthy sweetness of the beets, the tangy sweetness of the orange supremes, and the peppery arugula.
