2 hours ago
Thursday, April 17, 2014
While other people are watching the Walking Dead or Game of Thrones, I am playing with my food.
10 pm, when my creative juices are flowing, I would rather be in the kitchen playing than in front of the t.v.
Last night's big batch of roasted beets became tomorrow's dinner party idea for "Beet Crowns w/ Chevre".
I saw this beautiful presentation on Southern Boy Dishes, and loved how he named the whole golden beets "crowns".
Using a fork, I whipped up some chevre with honey and thyme to create a spread.
After roasting the whole beets for an hour at 400F wrapped in foil, the skins slipped off easily.
It's best to refrigerate the beets before proceeding with the goat cheese, or the goat cheese will melt and slide off the warm beets when you try and spread them with the chevre (I've already made that mistake once).
Slice the beets with a sharp knife in sections, and spread the honey goat cheese in between each layer. It's a bit tricky, but after 2, you will get the hang of it.
Place back to create a tower and decorate w/ greens or fresh thyme sprigs.
I served them with a mustard vinaigrette, and they tasted as pretty as they looked.
The next day, I sliced them in half to make a different looking salad (want to keep it fresh looking!) and brought them to work with me for lunch. They were even better!