Friday, September 28, 2012

FOOD: Chef Mon Couer / Baked Beet With Goat Cheese Pesto Tapenade & Caramelized Onions

This weeks theme: Outdoor Foods!

Baked Beet With Goat Cheese Pesto
Tapenade & Caramelized Onions

 Beets in round Slices
3 onions cut into slices
1/2 cup of pine nuts
1 cup shredded large basil
1 cup of pesto pasta
1 cup of goat cheese
1 cup of Romero
1 cup of  white wine
1 cup of sugar

For the Sauce:
1 cup of olive oil
1 cup of Beet water
1 teaspoon of balsamic vinegar
Green pepper

First cook the beets in hot water.
Caramelize onions in a pan with the wine and sugar until they are brown. Turn the oven to 375 F, then in an aluminum pan with aluminum foil on the bottom, place the sliced ​​beets along with the caramelized onions, and our goat cheese Pesto and Rosemary Paste,  add salt pepper and leave it for 15 min. 
Later put them out in a nice plate. Then place above the pine nuts or walnuts along with basil.

For the sauce:
In a Bowl add all the liquid ingredients first and then add the salt and the pepper. Mix well, and Voila! Put some over the Baked Beet and ENJOY!

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