Roasted Beets

Red and Golden Beets

A couple tablespoons canola oil

Kosher salt

Pepper

Balsamic Vinaigrette (Balsamic Vinegar, Olive Oil, Dijon Mustard, Salt, Pepper)

1.  Preheat the oven 350 degrees.  Take the beets and wash, scrubbing the outsides.  Trim the long end of the beets down to about ½ inch.  Divide the beets by color and place each color group in a square of tin foil.  Drizzle a couple tablespoons over the beets and sprinkle with salt and pepper.  Fold the tin foil up to create a relatively airtight packet.  Place the beet packets on a baking sheet.  Roast beets for 30-40 minutes, or until the beets give yet are still firm when pricked with a knife.  Remove from the oven and let cool completely in the packets.  To skin the beets, rub the cool beets with a paper towel. The skin will come right off.  Refrigerate until use.

2.  To serve, slice the chilled beets into slices or wedges and drizzle with Balsamic Vinaigrette.  Eat immediately or return to the refrigerator, keeps for up to 2 days.

Goat Cheese Croquettes with Honey and Caramelized Shallots

Serves 4-5

1 log (about 11 oz.) of good goat cheese

2 eggs, beaten

Milk

2 cups panko (Japanese bread crumbs)

Canola Oil

Kosher salt and pepper

4 shallots, sliced very thin

Unsalted butter

2 tablespoons balsamic vinegar

1.  Portion the goat cheese into eight balls.  Shape the balls into small discs with you hands, about ½ inch thick maximum.  Beat the eggs and milk together, seasoning with salt and pepper.  Pour the panko into a shallow bowl.  Set the breading station up with the egg wash, the panko, the goat cheese patties, and a plate lined with parchment up in a line.  Dip a patty in the egg wash and then in the panko, breading the entire patty.  Repeat with the remaining seven patties.  Repeat the process again, double-breading all the patties.  Refrigerate for about 10 minutes.

2.  To caramelize the shallots, add the shallots and 2 tablespoons butter to a frying pan over low heat.  Once the shallots become translucent, start stirring constantly and as they begin to brown, watch closely for them to become caramelized and a deep golden color.  About 15 minutes.  Add the balsamic vinegar and allow the vinegar to reduce to an additional minute or two.

3.  While the patties are firming up, heat about 1 inch of canola oil in a heavy-bottomed frying pan.  When the oil is hot, fry the patties.  Each side takes about 2 minutes.  Flip the patties when the middle begins to bulge.  It is important not to break the breaded coating, otherwise there will be leaky cheese…Place the fried patties on a cooling rack lined with paper towels.  Serve immediately with a drizzle of fine quality honey and caramelized shallots.

Pages: 1 2