Roasted baby beets from JULIETTE KITCHEN & BAR can add a splash of spring to your table.
Roasted Baby Beets
2 bunches baby beets (preferably smaller)
¼ cup shallots, finely diced
3 ounces vegetable oil
1 cup toasted hazelnuts
2 cups baby arugula
3 radishes, sliced thin
1 tablespoon lemon juice
Salt and black pepper
Pickled cherries (recipe follows)
Goat cheese puree (recipe follows)
Preheat the oven to 350 F. Rinse beets and dry, then toss lightly in a bowl with 2 ounces of oil, salt and pepper. Place beets in oven, cover and bake until tender (approximately 90 minutes). Check for doneness with a paring knife. Remove when done and let cool, then remove the skins and cut in half.
1 ½ cup fresh cherries, halved and pitted
1 cup red wine vinegar
1 cup sherry vinegar
½ cup pomegranate molasses
2 teaspoons black peppercorns
4 bay leaves
1 teaspoon kosher salt
Place both types of vinegar and pomegranate molasses, peppercorns, bay leaves and salt in a small sauce pot. Bring to a simmer for 20 minutes. Place cherries in a small heat-resistant container and pour hot liquid through a strainer over the cherries. Cover and let stand for one hour. Strain cherries.
Goat Cheese Puree
1 cup chevre goat cheese, softened
1 cup creme fraiche
½ cup fresh tarragon leaves, chopped
½ teaspoon kosher salt
Place all ingredients in food processor and blend until smooth. Press mixture through fine mesh sieve.
Place one medium spoonful of goat cheese puree on plate and spread lightly across the plate with the back of spoon. Lightly toss the beets with shallots, salt and pepper in a bowl, then place on top of the puree. Place radishes and pickled cherries around the plate. Toss the arugula with lemon juice, oil, salt and pepper. Place the arugula on top of the other items and garnish with hazelnuts.
(Recipe from Juliette Kitchen & Bar)