This vibrant version is a convincing argument that beets and goat cheese should be considered a classic. Advertisement Our favorite recipes explained in two minutes or less. Our favorite recipes ...

Ingredients 4 medium beets 4 oz. herb goat cheese, crumbled 1/3 cup dried apricots, chopped 1/3 cup shelled, roasted, unsalted pistachio pieces 3 tbsp. […] Skip to content All Sections ...

Preheat oven to 425 degrees. On jelly-roll pan, toss beets with 2 teaspoons oil and ¼ teaspoon salt. Roast 20 to 25 minutes or until just tender. Beets can be refrigerated up to 2 days. Meanwhile ...

In a stand mixer, with the “paddle” attachment, mix the goat cheese, Mascarpone cheese, half of the toasted pine nuts, half the flat leaf parsley, 1 fine diced shallot, a few pinches of salt ...

Heat the oven to 400 degrees. Scrub and trim the beets, leaving an inch of the stem intact. Sprinkle the beets with 1 teaspoon of the olive oil and a pinch of salt (this is optional), then wrap ...

Beet and Mache Salad With Aged Goat Cheese Aged goat cheese, like the one called Bucheron, is firm around the edges with a meltingly soft center. Slices of it are served on the side of this beet ...

Remove the tops from the beets and reserve. Toss each bunch of beets separately with a small amount of olive oil, salt and black pepper. Roast the beets at 350 degrees for 45-60 minutes. Remove ...

Chef Matt Borchardt starts with a base of red and golden roasted beet chunks, then tops them with arugula, microgreens, toasted pepitas, curls of pickled red onion and a warm goat cheese fritter.

Stir in the balsamic vinegar, greens, goat cheese, and toasted nuts. Note: To toast raw nuts, heat 1 teaspoon of olive oil in a skillet over medium heat, add the nuts, and toast for five minutes.

Chef notes. As a chef, I have always been a firm believer that less is more. I was raised to appreciate the quality of each ingredient, know when items are at their peak and let nature speak for ...