Scrub beets. Cover in plenty of water and boil them whole for approx. 1 hour and 20 min until fork tender.
Char beets over an open flame or grill. Chill thoroughly.
Note: We don’t peel our beets to retain their smoky flavor but you can opt to.
Cut into pieces…you can decide how delicate you want to go. We usually go chunky.
Arrange on plate/s. Scatter goat cheese over the beets.
In a food processor or with a knife, finely chop the pistachios.
Sprinkle over the beets.
Drizzle the balsamic reduction across the beets “ artistically” or if you are doing individual servings, you can drizzle on the plates prior to adding the beets.
Sprinkle with sea salt to finish.
Aroma – Sweet earthiness. Rich umami from the beets in combination with goat cheese.
Appearance – Deep red, white, with a touch of green. Express yourself with plating. Perfect size for a salad course, appetizer or entree.
Flavor – Sweet, rich, umami, roasted, smoky, bright, earthy.
Mouthfeel – Soft, bright and slightly creamy.
Pairs With –
Dent Head Kölsch-Style Ale, Black Flannel Pilsner, German-Style Marzen, Leaves of Achilles Gruit, 12 Hour Sour with Woodruff or Raspberry Syrup, Black Flannel Distilling’s Rare Earth Garden Spirit.
My grandparents always used beets in many different ways. Pickled beets, beet soup, roasted beets…it’s a flavor that has stayed with me throughout my culinary career. They are nutritious, the color is beautiful and so easy to incorporate into recipes. The earthiness, the sweetness…I think that is why I like Black Flannel Distillings Rare Earth Garden Spirit made with white beets. It captures the essence of the vegetable and translates it into a delicious spirit.
You can find a beet dish on my menus at least once a month and always on my catering menus.