Roasted Baby Golden Beets with Goat Cheese and Honey Balsamic Glaze
This easy side dish is bright, fresh and bursting with flavor!
Ingredients:
1 bunch baby golden beets, trimmed and scrubbed
2 tablespoons olive oil
2 ounces goat cheese, crumbled
2 tablespoons chopped fresh parsley (optional, for garnish)
Honey balsamic glaze (store-bought or homemade*)
Sea salt and fresh ground pepper
Method:
1. Preheat your oven to 400°. Place the trimmed and scrubbed baby golden beets on a baking sheet. Drizzle with olive oil and season with salt and pepper, tossing to coat evenly.
2. Roast the beets in the preheated oven for about 25-30 minutes or until tender when pierced with a fork. Cooking time may vary depending on the size of your baby beets.
3. Once roasted, remove the beets from the oven and let them cool slightly. While the beets are still warm, gently rub off the skins using a paper towel or your fingers (wearing gloves if desired). The skins should come off easily due to roasting.
4. Arrange the peeled roasted baby golden beets on a serving platter or individual plates. Sprinkle crumbled goat cheese over the beets. Drizzle honey balsamic glaze generously over the beets and goat cheese. Garnish with chopped fresh parsley if desired for added color and freshness.
*Note: To make a simple homemade honey balsamic glaze, combine equal parts balsamic vinegar and honey in a small saucepan. Simmer over low heat until the mixture thickens slightly, then remove from heat and let cool before using. Adjust sweetness to taste if needed.
Fresh Peach Caprese
Summer perfection on a plate!
Ingredients:
3 ripe peaches
1 8-ounce ball fresh mozzarella cheese
10 fresh basil leaves
2 tablespoons balsamic vinegar
2 teaspoons honey
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Method:
1. Slice the peaches and the mozzarella into pieces of a similar thickness.
2. Layer sliced peaches, mozzarella, and basil leaves on two plates, dividing the ingredients evenly between the two. Drizzle evenly with balsamic vinegar and honey. Season with salt and pepper. Serve immediately.
Cucumber & Melon Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.
Ingredients:
½ very ripe Galia, cantaloupe or other summer melon, cut into ½-inch chunks
2 cucumbers, cut into ½-inch chunks
6 basil leaves, cut into chiffonade
¼ cup feta cheese, crumbled
Olive oil
Balsamic vinegar
Shelled sunflower seeds
Sea salt and fresh ground pepper
Method:
1. Toss melon, cucumber, basil, and feta in a medium bowl.
2. Mix equal parts olive oil and balsamic together in a small bowl, then drizzle over the salad, tossing to coat if desired. Finish with a sprinkling each of sunflower seeds, salt, and freshly ground pepper.
Holiday Accoutrements Recipes
It’s almost turkey time—allow us to lend a helping hand with the big meal with a beautiful assortment of housemade accoutrements like our wild mushroom duxelles and herb compound butter, plus seasonal produce including Brussels sprouts, Chantenay carrots, yams and pearl onions. Also included: Provisions to incorporate into the day’s most classic dishes, from a turkey brining kit and chicken stock to cranberries for homemade sauce. Here’s to a happy holiday—and satisfied stomachs, too!
Here are a few recipe ideas for the week:
How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy tender; beautiful aromatics infuse it with flavor.
How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.
Glazed Pearl Onions
The longer these cook, the sweeter and more caramelized they will become.
Shaved Brussels Sprouts with Apple & Bacon
Also tossed with brown sugar and apple cider vinegar, this warm side is sure to wow.
Rustic Yukon Gold Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.
Homemade Cranberry Sauce
Kissed with a hint of orange juice, this sweet-tart recipe is a holiday classic.
