They have this beet appetizer on their menu that is AMAZING! And I don't normally like beets.
I wanted to try to make it at home and I think I got it. On the first try, even!
Ingredients
3 large beets
1 ounce creamy goat cheese
2 t heavy cream
Pistachios, chopped (I like the Planters salt and pepper pistachios; I shell them and then chop)
Olive oil
Salt
Freshly ground pepper
Beets
Preheat the oven to 450 degrees. While it's warming up, trim the beets, cut in half and place face down on a cookie sheet with a rim. Drizzle with olive oil, 2 T of water, salt and pepper. Roast until you can pierce the beets with a butter knife - about 50 minutes.
Let cool. Using paper towels, rub the skins off. Cut into fourths.
Goat Cheese
Place goat cheese and cream in a glass bowl. Beat with a hand mixer until it looks like frosting. Top with chopped pistachios.
When the beats are cooled, add the goat cheese mixture to the top and serve.
Trust me on this. Delicious!
Tony had this on Friday at The Purple Pig and it was amazing!!! Now if you could do the braised artichoke hearts in a vinaigrette, I'll bring the wine and we'll be right over ;-)
ReplyDeleteOK. I'll have to try that next. You may have to go with me to taste them so I know how to replicate it.
ReplyDeleteThis sounds delicious! Can't wait to try it!
ReplyDeleteIt's tasty! Kelly looked at me like I was crazy and then he ate them all.
ReplyDeleteHere's another version that is my favorite - roasted beet and goat cheese salad.
ReplyDeleteroast beets as you've done above.
roll goat cheese slices in crushed walnuts. toast walnut crusted goat cheese in a pan.
top raw spinach with the warm roasted beets.
Nestle walnut/goat cheese rounds on top.
Sprinkle with herbes de provence, balsamic vinegar and olive oil to taste.
Super yum!
Oh! I'll have to try that next time!
ReplyDeleteYet another side of you I did not know about and one that we share , I too am a frustrated Chef! I will be adding this to my RSS reader Gini!!
ReplyDeleteMark! Who the heck says I'm frustrated?!?
ReplyDeleteGini,i love beets and goat cheese. I make it often and always order it when it is on a menu. I once had it with white truffle and let me just say it was "O" so Orgasmic.
ReplyDeleteOMG! I'm so going to add that next time I make this. Great idea!
ReplyDeleteCan't wait to roast beets for Turkey Day!
ReplyDeleteConny - I tried making them by peeling them first and it didn't work as well. So make sure you roast them with the skins on and then rub them off after they cool.
ReplyDelete