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. 



Labels:

Comments

Post a Comment

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 bebe )  are 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).
10 comments
Read more

Sprouts Foo Young

Sprouts Foo Young ******* For each pancake:   2 eggs Grapeseed oil or ghee 1 C sprouts (alfalfa, sunflower, mung bean) 1 small clove garlic, minced ¼ C chopped green onion tops 1 tsp freshly grated ginger (or pinch of ground ginger) ½ to 1 tsp Braggs amino sauce (like soy sauce) Optional:  add shrimp or fresh crab meat to step #1 Add a bit of oil in a small skillet.  Over medium heat sautee garlic, ginger and green onion tops.  Do not brown the garlic—that will make it bitter. Meanwhile, in a small bowl, whisk eggs until light and fluffy.  Whisk in Braggs. When garlic is fragrant, add a bit more oil, then add sprouts, give them a stir or two (to mix with garlic, etc.), and pour egg over all.  Cook like an omelette, or flip like a pancake to brown on both sides.  
Post a Comment
Read more

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
3 comments
Read more