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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 1 |
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Ingredients:
1 red beet |
1 yellow beet |
splash sherry vinegar |
splash extra-virgin olive oil |
1 teaspoon chopped shallots |
1 teaspoon chopped parsley leaves |
salt and freshly ground black pepper |
1 -ounce crumbled goat cheese |
1/8 th granny smith apple, julienned |
15 to 20 toasted pine nuts |
Directions:
1. Preheat the oven to 325 degrees F.
2. Peel the beets and add them to a small pan with a little water. Cover the pan with a lid and roast until tender, about 1 hour. Remove the beets from the oven and when cool enough to handle, cut them into small wedges. Put them into a bowl and add a splash of sherry vinegar and a splash of extra-virgin olive oil. Stir in the chopped shallots and chopped parsley. Season with salt and pepper, to taste. Arrange the beets on a plate and top with crumbled goat cheese, apple, and pine nuts.
3. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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