Lovers and Friends: Beets and Goat Cheese

Beets are fun to cook, I’ve decided. They gush a bloody red; they’re firm enough after they’re cooked that you can really play with them to create a beautiful presentation. Here, I made super easy gold and red beet stacks with creamy chive goat cheese and toasted pine nuts. The sweetness of the beets, the tang of the goat cheese and the bite from the chives are a dangerous trifecta of delicious. I’ll likely make these again soon, but in mini skewered versions for a cocktail party. Will report back after successful completion.

Gold and Red Beet Stacks with Chive Goat Cheese and Pine Nuts

• 3 red beets
• 2 large gold beets
• 1 large log goat cheese, coldish room temperature
• 1/4 cup of heavy cream
• 1 bunch chives, finely chopped
• some toasted pine nuts

1) Chop the tips off of the beets and boil whole until tender, about 20 minutes. A knife should easily go through them when ready. Place beets in bowl of ice water. Cool completely and peel. I’m not sure the proper way to peel a beet, but I ran my nail under the beet skin and it came off pretty easily, almost like peeling a boiled egg. Don’t do this if you’re a hand model before a photo shoot. Slice into 1/4 inch slices and set aside.

2) In a small bowl mix goat cheese and heavy cream, pouring small amounts of cream at a time to avoid it from splashing around. Fold in most of the chives, leaving some for garnish. It feels like you’re adding a lot, but chives have mild flavor. Add salt and pepper and taste.

3) In a small pan, toast 1 handful of pine nuts on medium heat until golden brown. Shake the pan frequently to avoid burning. Takes about 2-3 minutes.

4)  On a pretty plate, create the beet “stacks” by alternating 1 slice of beet and 1 dollop of cheese mixture, about three times. Get creative and make something pretty.

5) Garnish with chives and pine nuts and serve either as is, or with arugula, spinach or another tasty leafy green tossed with lemon juice and olive oil.