When I got some farm grown beets I contemplated on what to do. I tried to come up with a recipe that would trigger all the tastebuds.
I wanted to sweeten the earthy tone. What better way to sweeten the tones then to add some honey!
1 Red beet
1 Chioggia beets are naturally striped
2 tablespoons olive oil
1 sheet puff pastry, thawed
1 egg + 1 teaspoon water, beaten
6 ounces goat cheese
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons honey
fresh basil leaves for garnish
Preheat the oven to 425 degrees F. Slice the greens off the beets and scrub the outsides. Rub them down with olive oil then wrap tightly in aluminum foil. Roast for 30 minutes or until tender enough to slice. Unwrap the beets and let cool until they are comfortable to the touch. Once cool, rub the beets to remove the skin. It should peel right off!
Using a sharp knife, slice the beets into 1/4-inch slices.
Place the thawed puff pastry on a baking sheet. Brush it with the beaten egg wash. Take 4 ounces of the goat cheese and spread it evenly over the pastry. Add the sliced beets on top – however you’d like. Season with the salt and pepper and crumble the remaining goat cheese on top. Bake for 25 minutes or until the pastry is puffed and golden. Remove and drizzle the honey over top. Garnish with a few basil leaves. Serve immediately.
Hope you enjoy this recipe!