For my last recipe post of this summer (sigh), I’ve chosen the most vibrant vegetable I know: the beet! It can be pickled, boiled or roasted. Works in salads or as a room temp side on warmer days. And in wintry weather, it becomes the star of hearty dishes like goulash.
My favorite way to enjoy beets is paired with cheese (of course). You can create lovely beet and cheese stacks or make a cheese-studded tartar. But this simple puree easily makes the flavors come together. Plus the bright color will make a beet lover out of anyone.
Beet and Goat Cheese Puree
3 medium-large beets
1/3 cup of sour cream
1/3 cup of goat cheese
15-20 mint leaves
Preheat oven to 400 degrees. Clean and scrub beets. Pat dry. Wrap in tin foil. Roast on middle rack for one hour or until soft (I place on a tray just in case there are juices to catch). Let cool and peel. (You can also boil the beets for about 45 minutes or so. Roasting gives it more flavor but since you puree it and add other ingredients, do whatever is easiest for you.)
Cut beets into manageable sizes and place in a food processor. Process until well-chopped. Then add the sour cream and blend.
Next add the goat cheese and blend. (Note: the portions of sour cream and goat cheese are suggested amounts and will depend on the amount of beets and how thin or thick you want it.)
Then add the mint until nicely combined. Taste test and see if it needs anything else.
When you have a creamy magenta colored puree with hints of mint, you’re done. This is lovely chilled or at room temperature, but could also be heated.
Serve with some grilled lamb chops, a green veggie and a glass of Sparkling Shiraz or Lambrusco for a satisfying meal all year round.