Sunday, September 18, 2011

Candy Striped Beets and Humboldt Fog

There are few things that are so meant for each other in this world as sweet, ripe beets, and the elegant, American goat cheese known as Humboldt Fog. Today, we're using candy striped beets, which when whole have sort of a light orange to a rosy pink hue on the outside. But any variety of fresh beets will do well in this dish. 
I'm going to make this short and sweet, because your preparation for this dish should be the same way.
1) Remove stems from the beets. Wash the bulbs. Throw into boiling water and boil for about twenty minutes. Finish on a hot charcoal grill. When tender on the inside, peel away the charred outer layer.
2) Slice beets into cubes, throw into a bowl and add a good splash of fine extra virgin olive oil.
3) Crumble Humboldt Fog goats cheese all over, and give everything a good toss while the beets are still hot so that the cheese flavor can really meld with all of the beets. Add salt and pepper to taste.
Sweet beets and tangy goats cheese unite to create one of the most irresistible side dishes of all time. It's also quite a beautiful dish, glistening with olive oil, showing off al the little stripes of white and fuschia throughout each cube of beet. One single bite, and you're sure to feel satisfied, sinking your teeth into a tender, local beet that has allowed its sugars to prosper prior to picking. I'm sure you'll enjoy it. It takes little time before this side dish is devoured at any party.

3-4 medium sized candy striped beets
1 1/2 tablespoons olive oil
4 tablespoons Humboldt Fog cheese (or any goats cheese)
Salt and pepper

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