From Mark Bittman’s twitter:
“Try boiling beets, then peeling and processing them smooth with goat cheese (and seasoning). Shocking purple beet pate. So good.”
We’ve been looking for an interesting filling for chicken breasts coated with crushed pumpkin seeds and bread crumbs.
We think we’ve just found it: how good would that beet/goat cheese mix look oozing from the chicken? Add some chives, some fresh mint, a squeeze of lemon.
We’ve also been hoarding an overly complex Emeril recipe for “vampire chicken with blood braise.” We just can’t commit to the recipe, but we’re interested in the sauce to pour over garlic chicken:
In saucepan, combine 2 cups of red wine, 3/4 cup beet liquid, 1/2 cup cream, and 1 tbsp Dijon and reduce by 1/2, about 15 minutes. Stir in 1 tbsp chopped fresh thyme. Season, to taste, with salt and pepper.
Taking it even further, how about this amazing looking creamy roasted garlic and beet sauce for pasta? Gorgeous!
You have to click on these pics. We’re smitten!
ROASTED BEET, GARLIC AND GOAT CHEESE SAUCE FOR PASTA
6 medium beets, roasted and peeled*
3-4 large cloves garlic, roasted*
2 T olive oil (or to taste)
1 T lemon juice
4 oz soft goat cheese, crumbled
8 oz pasta
salt and pepper, to taste
1/2 cup fresh basil, chopped
Cook pasta according to package instructions.
Whizz beats and garlic in the blender until a rough paste forms. Add olive oil until well blended. If using already roasted beets, warm the sauce over a medium low flame. Add goat cheese and stir to combine. Add lemon juice and salt & pepper to taste. Toss sauce with cooked pasta and top with fresh basil.
*To roast beets & garlic: Wrap each beet in a sheet of aluminum foil and place onto a large sheet pan. Wrap heads of garlic the same way. Roast beets and garlic together in a 400º oven for about 40 minutes. Check for done-ness. Remove garlic when soft to the touch. Remove bets when they can be pierced easily with a fork. Continue cooking for an hour or more, until beets are thoroughly cooked.