First off, I would like to wish a very happy birthday to two people: one of my close friends, Jess, and my sister-in-law, Sam! Thank you for always making things brighter and keeping a positive attitude! I’m very blessed to know you both.
Now that I’ve made my birthday wishes, let’s get to the real reason why you’ve stopped by: 2016 election predictions!! J/K! (I crack myself up sometimes. Most times…)
This week’s recipe happens to involve one of my favorite childhood vegetables: beets! (Yes, I was a beautifully strange and unique child.) In this recipe, we will discuss how to roast beets and how to create a compound butter for the goat cheese. I know it sounds intimidating, but I promise you it’s not. Just stick with me!
Below are the ingredients that you will need for this recipe.
2 Packages of Love Beets – already cooked beets
4-6 oz of Goat cheese
1 T of Parsely – minced
2 T of Olive oil
Salt to taste
Pepper to taste
I decided to go with the two packages of precooked beets by the brand Love Beets, as I was under a time constraint while making these, however if you wanted, you could use fresh beets. If the latter option is what’s floating your boat, wash the beets (in order to remove dirt), then trim the stem and leaves, place in deep baking dish and add water until the beets are halfway covered, then cover with aluminum foil, poke holes and then put in your oven at 350F for about 30 minutes, or until tender. This will steam the beets and allow them to soften, at which point you can peel them.
Just a Little Tip (JLT): When working with fresh beets, please make sure to wear gloves, otherwise you run the risk of the beets staining your hands. (Forever marking you with the Scarlet letter!)
If you decide to use the packaged beets by Love Beets, remove the beets from the package and cut the balls into 8s. (Half, then half, then half again). Put them in a mixing bowl with the olive oil and add some salt and pepper and mix together with a spatula. Place in a 350F oven and bake for 25 minutes.
While the beets are in the oven, combine the package of goat cheese, the minced parsley and some salt and pepper and fold together in a mixing bowl.
Once all components are thoroughly blended together, take a piece of saran wrap, lay it out on a counter, then place your goat cheese compound butter in a line.
Next, fold one edge of the saran wrap over the compound butter and pull tightly to form a tube like shape.
Then roll the rest of the compound butter and twist the edges. You can hold both of the edges of saran wrap and flip the compound butter away from you until the ends are tight like the second image. Then place in the freezer until the beets are done in the oven. This will allow the goat cheese mixture to set into the desired shape.
Once the beets are done, remove them from the oven and plate. You can either garnish with slices of the goat cheese you made, or you can crumble the goat cheese over the roasted beets. Your choice!
As always, thank you for cooking with me on Stark Naked Cooking and have a wonderful weekend! Until next Friday and our next food adventure!