Beet & Goat Cheese "Caviar"
Beet & Goat Cheese Caviar
4-5-beets
1 small onion, finely diced
2 tbsp white wine vinegar
4 oz. fresh goat cheese*
1-2 tbsp olive oil
Fresh herbs such as parsley or rosemary, minced
Salt & freshly ground black pepper
Trim beats leaving 1” of stem and roots intact (remember, the greens are edible—save for a sauté or stir fry); steam until tender when pierced with a knife, 25-35 min. When cool, slip off the skins, cut into chunks and pulse 6-8 times in food processor or dice by hand.
While beets are cooking, mix onion, vinegar and 1/4 tsp salt and set aside. Toss beets w/ onion & vinegar mixture. Mix in goat cheese. Add olive oil, minced herbs, salt and pepper to taste.
Serve on plain or garlic toasts, crackers, or crisp leaves of romaine lettuce or endive.
*Locally made Lake Erie Creamery goat cheese is our favorite. Call 216.281.4884 for local retailers.
