Skip to main content

Marcy's Beach House Beets

Marcy’s Beach House Beets
(Roasted Beets With Goat Cheese & Balsamic Drizzle)

We LOVE this dish—even the kids. Make sure to have crusty bread to sop up the softened cheese and dressing.
Recipe from Mike and Marcy Soper, Bakersville, CA.  Marcy is a great cook.  She made this
when we stayed with them at their beach house in Ventura, California 2007.  Mike is Dad’s first cousin.

6 medium beets, unpeeled greens cut off and saved for a side dish of Sautéed Beet Greens (just cook greens like you would cook chard)
Goat cheese, good quality
Homemade strong balsamic vinaigrette*
Crusty French bread

  1. Preheat oven to 375º.  To roast beets: wrap scrubbed, unpeeled beets in foil (you can wrap 3 together—just keep similarly sized beets together in packets of foil).  Place foil-wrapped beets in ovenproof dish or tray.  Roast until tender, about 1 hour for large beets, 25-35 min for smaller ones.  Cook until easily pierced with a knife.  Remove from oven and let cool a bit.
  2. Peel roasted beets and slice into ¼-inch rounds, for small beets, or into ¼–inch half-moons for large beets.  Place flat, or slightly overlapping, on serving tray.
  3. Crumble goat cheese over beets rounds until you can still see the beets showing through, but not too much.
  4. Drizzle vinaigrette over beets and goat cheese.  Cover with plastic wrap and refrigerate until ready to serve.
  5. Good as a side dish with bread, especially since the vinaigrette softens the cheese and makes a creamy sort of dip.

*Strong Balsamic Vinaigrette
To small food processor add:
2 cloves garlic, ½ C balsamic vinegar, 1 TBL red wine vinegar, 1 tsp salt and 1 tsp pepper.  Whisk til blended.  Drizzle in 1 C olive oil, but stop blending before it thickens. 


Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

Easter Babies
                                                    ******* Makes 12 Easter Babies
These Easter Babies (Croatian Easter bread dolls a.k.a.primorski uskrsne bebeare a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate. This lady uses naturally dyed eggs for her Easter babies.
If you're already making challa bread, use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

How to Freeze Avocados to Use in Smoothies

How to Freeze Avocados to Use in Smoothies
We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado!

6 avocados, ripe
6 TBL lemon juice, fresh-squeezed
6 sandwich-sized zip-loc plastic bags 
1 ice-cream scoop that measures 1/4-cup servings
1 large tray
Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to separate. The pit will stay in one half. You can easily remove the pit …

Sweet Potato-Coconut Puree

Sweet Potato-Coconut Puree
Makes 6 Cups (scant)
This naturally sweet dish is perfect if you are craving something sweet and creamy. It's a delicious hot purée. Freshly grated nutmeg is key here. It's also delicious served cold or partially frozen 
for a treat, it's taste is reminiscent of pumpkin-pie ice cream if you double the spices (freezing subdues the spices, that's why you add more).

I've noticed that sweet potatoes can come nearly as large as footballs and as small as dinner-rolls.  It's hard to guess what size sweet potato to get for most recipes if no weight measurement is given. I once mistakenly chose enormous Russets for my first vichyssoise and I could have spackled a wall with it.  So for this recipe, I give some guidelines: choose large sweet potatoes, about 1 pound each, and it will be thick and creamy, like my first, ahem, "vichyssoise".