Beets and goat cheese seem to go together better than even the most classic of pairings. Even tomatoes and mozzarella are jealous….
I remember my first college summer working at Taquet where the patio was filled with diners chowing down on this fantastic duo. Admittedly, I had never tried a beet up until that point. The only beets I knew were from Doug. What a show, what a band! So let’s just say, I had no idea what all the fuss was about. But after one bite, and many subsequent tastings throughout the years, it is clear why the earthiness of the beets mesh perfectly with the creaminess and the tang of the goat cheese!
But like any great pairing, it can be tough to develop “exciting” and seemingly new versions. And while some may argue, “if it ain’t broke, don’t fix it”, I believe even something perfectly balanced needs a bit of a shake up sometimes (Tell me one thing this doesn’t apply to!). In this appetizer of roasted beets, I whipped the goat cheese until light and fluffy providing a silkier texture much like a fresh ricotta. With toasted pine nuts throughout, the only thing missing was a little acidity. This simple salad of apples and fennel tossed in lemon juice was exactly the spark this dish needed!
We are with no doubt entering the heart of root vegetable season and roasted beets are just one of many reasons to be overwhelmed with excitement!