Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

Beet & Goat Cheese Spread

Beet & Goat Cheese Spread

Need an idea for those leftover holiday beets or a low-fuss dinner appetizer? This beet and goat cheese spread just takes a little roasting time for the beets, unless you're using already roasted beets then you can throw this together in minutes. I love serving it with peppery arugula, toasted walnuts, extra crumbles of goat cheese and a drizzle of honey. Swap out the arugula for fresh mint, the walnuts for pistachios or pumpkin seeds, or the honey for a drizzle of orange juice. 

Beet & Goat Cheese Spread
Serves 4-6
1.5 pounds beets, stems and greens removed
4 ounces plus 1 ounce goat cheese
1 tablespoon minced garlic
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup arugula
1/4 cup walnuts, toasted
1 tablespoon honey

Preheat oven to 400 degrees. Wash and scrub the beets. Wrap each individual beet in foil, then transfer to a baking sheet and roast for 50-60 minutes, until the beet is tender and easily pierced through with a fork. Remove from oven and let cool. Once cool, hold the top tip of the beet and gently peel away the skins. You'll know the beets are fully roasted if the skin comes off easily. Discard the beet skins and transfer the roasted beets to a food processor. Add 4 ounces of goat cheese, the minced garlic and lemon juice. Mix until smooth, season with salt and pepper. Transfer to a serving dish and top with fresh arugula, toasted walnuts and the remaining ounce of goat cheese, crumbled. Drizzle the dish with honey and serve with fresh bread. 

 

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