RECIPE for Beet Tartare with Chevre and Maple Chili glazed Pecans
Ingredients
3Â large red beets (2 lbs. total)
drizzle of olive oil
3 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
Salt and pepper
1/2 cup chopped walnuts or pecans
1/4 cup maple syrup
Small dash of cayenne pepper
2 1/2 cups arugula
drizzle of olive oil
salt and pepper
3 oz goat or feta cheese, crumbled (about 1 1/4 cups)
Roast Beets – Preheat oven to 400 degrees F. Scrub beets (remove the greens from beets) and place in a roasting pan. Drizzle beets with a little olive oil, and season with salt and pepper. Roast for 45 minutes to an hour, until beets are tender. Let cool. Peel beets when cool enough, and then dice into a small dice and place in a bowl with the balsamic vinegar and 2T olive oil. Season with a little more salt and pepper.
Make glazed Pecans: Toast the pecans in a dry pan over medium heat on the stove for 4-5 minutes, or until fragrant and lightly browned. Add Maple syrup and dash of cayenne and raise the heat and bring to a boil. Let cook for 2-3 minutes. Remove from heat and pour nut mixture onto a parchment lined plate. Let cool and then break apart just before serving.
Serve: Drizzle olive oil and a sprinkling of S&P over arugula in a medium bowl. Divide arugula into mounds on each of 4 salad plates. Place a ring mold on top of arugula. Divide beets dressed with balsamic into the ring molds, then top with chevre, dividing equally, and then top with nuts, dividing equally. Press down with a dry spoon but don’t compact the mixture. Lift ring mold, and Voila!
Serves 4