I thought I hated beets—they taste like a mouthful of farmland. It wasn’t until I was learning to cook in France that I had a real beet (not the perfectly quartered kind at the salad bar that does often taste like dirt). I felt like I owed beets an apology. Had I even tried that hard?! The beets I had on this French country farm were sliced, served with olive oil and sea salt, and sometimes even with slivered onion and grapefruit. I loved them and made a note that maybe I do like beets after all, and I should try them a few more times. And sorry for being judgmental.
Six years later, here we are. Finally getting to this recipe! It’s an architectural feat, but I promise not as fussy as it appears. Perhaps a healthy way to celebrate your valentine.
FOOD LA LA RECIPE: BEET + GOAT CHEESE STACKS
Yields: 3 stacks
Ingredients:
3 large beets, washed (root removed but with stem still on)
2 tbs vinegar
1 log goat cheese
¼ cup chive, chopped
¼ cup dill, chopped
For garnish: microgreens, olive oil, salt and pepper
Steps:
Fill a large pot with water, add beets and vinegar, and bring to a boil. Boil until the beets are tender, and can easily be pricked with a fork (about 40-45 minutes)
Remove the beets from water then let cool. Gently rub the skins away.
Slice beets in ½” slices then lay out on a paper towel to dry a bit.
Place goat cheese and herbs in a food processor and pulse until creamy and evenly mixed.
Place beet slices on a large plate or baking sheet, and top all but a few (reserving for the top piece!) with a spoonful of the goat cheese mixture. Next, pick up each beet slice and gently stack, and press down. Top with a “cheeseless” beet slice.
Scrape around sides of stack to ensure cheese mixture doesn't run onto the beet, then gently transfer to small plate for serving. Top with micro greens, a drizzle of olive oil, and salt and pepper!
Psst! A few recipe notes:
Leaving the stem in tact and adding vinegar to the water are two ways to keep that bright pink beet juice from bleeding! Try your best to keep the cooked beet slices dry so the color doesn’t bleed onto the cheese mixture!
Psst! A few recipe notes:
Leaving the stem in tact and adding vinegar to the water are two ways to keep that bright pink beet juice from bleeding! Try your best to keep the cooked beet slices dry so the color doesn’t bleed onto the cheese mixture!
Psst! A few recipe notes:
Leaving the stem in tact and adding vinegar to the water are two ways to keep that bright pink beet juice from bleeding! Try your best to keep the cooked beet slices dry so the color doesn’t bleed onto the cheese mixture!
Psst! A few recipe notes:
Leaving the stem in tact and adding vinegar to the water are two ways to keep that bright pink beet juice from bleeding! Try your best to keep the cooked beet slices dry so the color doesn’t bleed onto the cheese mixture!