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
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