Beet Goat Cheese Recipes

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Creme de Betterave (Cold Beet Soup Recipe) Recipe

We just picked our last large batch of beets from the garden. I steamed the candy striped beets, red beets and golden beets and blended them with a mixture of bean and rice porridge (I used mung beans). I've started introducing new foods to my 9-month old baby Aria, and the natural sweetness from the beets works well for infants.

It's pretty nutritious and filling for adults too, so I served the same dish for the family dinner but with a twist. I added pistachio paste for extra flavor and coarsely crushed pistachios for crunch. And for the dinner presentation, I topped the thick soup with goat cheese-infused cream. Who said "baby" food can't be delicious?


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Beet Cream with Goat Cheese Recipe

Beet Cream with Goat Cheese

04.12.11 by Jackie

I’ve used the combination of beets and goat cheese several times, and I think that it works incredibly well. The color is so vibrant it only makes sense to use it as an appetizer. To brighten up the purée, I added marinated artichoke as a garnish and covered it in crumbled goat cheese as a hint of what’s inside. Just serve it in small shot glasses along with some tasty black sesame crackers, and you’ll have an easy appetizer that still brings the wow factor.

It also goes great alongside the hummus that I published yesterday, so mix and match and have fun!


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Beet and Goat Cheese Crepe Recipe Recipe

I love the combination of beets and goat cheese. They pair wonderfully, and I’ve used them in many recipes. I had both ingredients on hand today, so I mixed them together and stuffed them in crêpes.

Making crêpe batter is very basic. I first learned how to make crêpes in kindergarten back in France, and I haven't forgotten since then. The quantities go like so: 2 eggs, 250 grams of flour (1-3/4 cups) and ½ liter of milk (2 cups). Allow to rest for a few hours. I then adjust the quantities of liquid by eyeballing until the perfect consistency is reached (see tips).   

Our friend Carole (she is by the way the editor of PhamFatale.com) always sends me wonderful cooking tips along with the corrections of my daily recipes. Carole and her husband David recently hosted a crêpe party at their home. She told me that leftover cooked crêpes store incredibly well in the freezer, which I immediately wanted to try. I’ve made several batches of crêpes since then, but even after my third attempt, no leftovers. What can I say, I live with wolves!


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Linguine Pasta in Beet Sauce Recipe

Linguine Pasta in Beet Sauce

03.09.11 by Jackie

Beet sauce isn't your average pasta sauce. Instead of using the usual boring tomato sauce, I created a sauce made of colorful beets. First, they were boiled, then blended into a smooth purée with caramelized fennel, fromage blanc, crumbled goat cheese and rosemary. I used the vibrant sauce as a a great way to mask the fact that I was serving whole wheat pasta. Our family prefers regular pasta, but I used wheat pasta for its good nutritional value. I find that the types of wheat pasta with the most pleasant texture are linguine and spaghetti; other shapes tend to get gummy when cooked.

I came up with this dish shortly after my friend Olivier shared his genius idea of using puréed beets as a dressing for a simple salad. The beet vinaigrette was so original that it inspired me to find ways to incorporate the sauce in other dishes. Pasta made a lot of sense to me since it requires a sauce. It turned out to be quite a hit at my house; the mouth-watering sauce balances beautifully with the texture of the pasta. Merci Olivier!


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Beet Salad Dressing Recipe Recipe

Beet Salad Dressing Recipe

03.01.11 by Jackie

Beet salad dressing is a unique way to flavor your salad. The dressing contains puréed beets, a sweetener (sugar, honey or syrup), vinegar and flavorful oils. The vivid color makes for a stunning start to any meal. I learned this new trick from my best friend Alexia's fiancé during our recent trip to Paris. Olivier served diced beets with pieces of goat cheese to give the salad a richer mouth feel. The salad was very simple but insanely delicious.

I've been best friends with Alexia for almost 15 years, and even though I've known Olivier for only a few years, he’s incredibly sweet so we’ve all gotten very close. Last December, they got "P.A.C.Sed" (PActe Civil de Solidarité), which is a form of civil union in France, but they’re planning on getting married next year. They haven’t set a date though, so Alexia asked my husband Lulu to bug Olivier about it a bit. So every time we saw them, Lulu and I would find a "subtle" way to sneak the question in the conversation. Alexia thought it was ingenious! We'll keep trying to nudge him until we have another good excuse to go back to France. If you’d like to get in on the fun, leave a comment for Olivier on this post. I’m sure he’ll appreciate the encouragement.

Olivier, je sais que tu lis! (I know that you're reading!). We love you two!   

Alexia et Olivier
Olivier and Alexia, a.k.a "Darling" and "Pouette".


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