When we celebrated the returning of the light with our Winter Solstice party, these little beauties were a huge hit with the staff and friends of the farm who came for the bonfire. Can’t wait until Trish decides to make more of them… and this time, we won’t invite as many people, so there’s more for us! There really is something magical about the flavour combination of sweet beets and tangy goat cheese. Yummmmmy….
- 1 lb. Bulls Blood Beets, 4 to 5 cm diameter
- 4 shallots, chopped fine
- 1 clove Sunrise Gardens purple Russian garlic (more if using garlic from elsewhere!), chopped fine
- 2 tbsp. butter
- 1 tbsp. organic apple cidar vinegar
- 1 tsp. sugar
- 1 log fresh goat cheese (chevre), plain
- 1 log butter puff pastry, unthawed
- Salt and pepper to taste
Wash and cut the tops and ends off the beets, drizzle with olive oil and roast in a preheated oven at 350 F for approximately 1 hour (depending on the size of the beets). Once the beets are fork tender remove from the oven and slide the skins off the beets. The beets can also be boiled on the stove top for about the same amount of time. Then slice the beets in ½ to 1 cm slices.
Preheat oven to 400 F
Melt butter and caramelize the shallots over medium heat, add the garlic once the shallots are golden and cook but don’t brown the garlic. Once the shallots and garlic are caramelized, add the apple cidar vinegar and sugar and sauté for 3 minutes or until the liquid is reduced.
Spoon shallot, garlic and butter mixture into the base of a muffin tin. Add beet slices, 2 to 3 per serving depending on the size of the slices. Cool. The recipe can be prepared to this stage the night before serving.
Roll out the puff pastry lightly, and use a cookie cutter or glass to cut out rounds sized to match the muffin tin. Dock the puff pastry with a fork.
Spoon one rounded teaspoon of goat cheese on top of each individual portion. Place pastry over top and smooth to tuck the ends over the top of the cheese and beets.
Bake for 20 minutes. Let cool in the muffin tin for about 5 minutes and then turn out the tin onto a plate or serving platter. The puff pastry will be at the bottom, and will soak up the juices. Try to wait until they are cool enough to eat!