I love the color and earthy taste of beets, and the sweet goat cheese here is unbeatable.
A healthy and delicious way to cram in a bunch of great ingredients in one sitting! While you will need to give yourself enough time to cook the beets, your recipe results are well worth the wait as flavors are crisp and distinct. The addition of toasted pine nuts give your dish an overall warmth and depth.
Beets are a terrific way to get your fiber and Vitamin C fix, and with an oven-roasting approach, nutrients and vitamin power are locked in to provide maximum flavor and nutrition.
If you're preparing this recipe for beet enthusiasts, everyone is in for a treat. If your dinner participants are new to beets, you're bound to wow them with this straightforward dinner recipe.
The rustic sweetness of the beetroot and the strong, slightly unctuous flavour of the goat's cheese are perfectly matched with a Rosé with an aromatic, fruity bouquet and a medium-bodied, soft and fresh mouthfeel, such as a Lagrein Rosé. Also excellent is a Pinot Noir whose wonderful freshness and acidity create a perfect balance between the ingredients.
for 4 servings
Boil three medium-sized (weighing 300 grams in total) fresh red beets in salted water until the beets are softened and cooked through.
Remove pot from heat, and remove beets from their cooking liquid. Allow to cool thoroughly. They should cook for approximately 1 hour. Once the beets have lost their heat and are cool to touch, remove the outer peel, and dice coarsely. Dress the beets in a medium-sized bowl with olive oil, salt to taste, fresh thyme to taste. Allow the salad to marinate with the whole peeled garlic clove.
Place pine nuts into a heavy, cast-iron sauté pan (if handy), and allow to turn slightly golden brown. Remove immediately from heat, being careful they don't burn. Allow to cool completely.
Place the goat cheese into a medium-bowl, and soften up the texture with a wooden spoon. Adjust the cheese to taste with salt if necessary. Using your hands, divide the cheese into equal parts trying to shape the cheese into round, uniform shapes. Dust the surface of the cheese shapes with cane sugar, and using a kitchen torch, carefully pass flame over top of cane sugar crusts in order to caramelize the sugar crusts. On individual serving plates, place a serving of red beet salad. Rest the caramelized cheese shapes on top of each portion of red beet salad. Sprinkle tops of cheese shapes with toasted pine nuts, a few thyme leaves and a drizzle of extra-virgin olive oil.
A note regarding herbs: Use fresh thyme leaves, if unavailable, adjust to taste with dried thyme leaves.