Tri-Fecta of Roasted Beets with Hazel Nut Whipped Chévre and Mint Chiffonade

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This recipe was a lot of fun to do.  Playing with colored beets and building a tower was exciting.  Of course this time a year the farmers market is towards the end of its life, however Chef Sherrie found great looking beets last Saturday.

She handed me three bags each filled with a different kind of beets. Yellow, striped, and traditional wine color. Her words were “do something interesting with it”.  And this is the recipe that I came up with today.

Tri-Fecta of Roasted Beets with Hazel Nut Whipped Chéve and Mint Chiffonade

  • Servings: 8
  • Difficulty: Intermediate
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Recipe for the beets:

2 lb of each color beets

You will need three different pots, so the beets don ‘t bleed on each other.

Of course wash and cut the beets at a 1/4 inch thickness.  On Medium to high heat boil each kind of beets in a separate pot.

It should take around 45 minutes.  The beets should be tender but not too soft so they can be cut with the cookie cutters without falling apart.

I choose a circle, a square, and a flower cutter for my tower.  The circle is about 1.5 inches in diameter, the square is  about 1 inch and the flower is 1/2 inch.

In between the layers I did spread the cheese. Garnished on top with more cheese and mint chiffonade.

Honestly no dressing is necessary but if you like drizzle it with a good quality olive oil.

I could not stop eating the cheese OMG ! Seriously delicious!

Recipe for the Hazlenut Chévre

1 large log of plain Chévre cheese

1/2 c blanched, roasted hazel nuts, minced finc

Combine the cheese and nuts in a mixer and process until well creamed.  Place the cheese in a piping bag and put some between each layer to form the beet tower.

Yield: 1.5 cups

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