Tuesday evening a few of my friends and I got together to cook at Kaytie’s apartment. Everyone brought or made onsite some sort of side dish, main dish, or dessert. A couple of people provided the wine and the feast was complete.
All of these girls are excellent cooks. Although I think the dessert by my friend Casi was the favorite of the evening. Casi is going to write up a little something about the dessert and I’ll post it this weekend!
Seriously though, the dessert was HEAVENLY. Fresh strawberries with a rhubarb liquor spiked whipping cream with lemon juice and zest. Topped with adorable sugar sprinkled ladyfingers. Every bite was better than the last. It was a perfect balance between acidity, sour, sweet and everything amazing.
On the menu was slow cooker chicken thighs with lemon, orange, rosemary, thyme, onions and garlic (fell RIGHT off the bone – amazingly juicy and delicious). Orzo with a vinegarette and chunks of red and green pepper, tomato and feta cheese. Rosemary bread with olive oil for dipping. And a beet salad with goat cheese and pistachios dressed with extra virgin olive oil and balsamic vinegar.
The latter was my contribution. Check back this weekend for Casi’s post about the dessert!
So beets. I’ve been craving them ever since there’s been a hint of fall in the air. I love their smooth texture and slighty grassy and earthy flavor. If you’ve never had them, this is a great first recipe to try!
Kaytie and Casi joined me with purple fingers to help peel. With their help, the dish turned out great!
Roasted Beets with Pistachios & Goat Cheese
9 medium beets
1 4.5 oz. log of your favorite soft goat cheese
1/3 c. chopped pistachios
Extra virgin olive oil
Salt & pepper to taste
- Preheat your oven to 375 degrees.
- Wrap up your beets in a packet of aluminum foil. Just pull out a strip, lay the beets on, pull out some more enough to fold over, and seal.Place on a baking sheet and pop them in the oven for about an hour.
- After an hour, pull your beets out and CAREFULLY pull open the packet. Watch out for the steam! Use a towel or potholder and don’t put your face near them!
- Stick a paring knife into one of the beets. If the knife slides in with little to no resistance (think the doneness of potatoes when you make mashed potatoes), open the foil packet and let the beets cool for about 10 minutes. If there’s still resistance, put in for about another 10 minutes. Repeat.
- To peel, you can cut off the ends to get it going, then get your hands dirty! The skin comes right off if you push on the skin and slide it up with your thumb. For the areas that stick on more, I just used my nail (yes, I washed my hands). It was great to have help with this step!
- When the beets are all peeled, wash your hands with warm soap and water. If you scrub your fingers you shouldn’t have too much residual purple dye on your hands.
- Slice the beets into wedges or chunks and throw into a big bowl for serving. Wash your hands again.
- Give a nice glug of balsamic vinegar and olive oil. If I had to guesstimate, I’d say 3 tbsp. vinegar and maybe a little more than ¼ cup olive oil. This is when you use your palate! Too vinegary? More oil! Not enough flavor? More vinegar! Also, throw in some salt and pepper. Mix well.
- Right before serving, mix the beets again. Top with crumbled goat cheese and chopped pistachios. Serve and enjoy!