Ingredients
- 1 Moscow Co-op baguette, toasted
- 1 pack Red Roof Farmstead plain chevre
- 1/4 cup heavy cream
- Zest of 1 lemon (reserve the lemon juice for later)
- 6 beets
- 1 small handful thyme
- 1 orange
- 1 handful raw arugula
- 1/4 cup toasted almond slivers
- Olive oil
- Salt
Preparation
With a stand mixer using the paddle attachment, slowly incorporate the cream into the cheese. Slowly increase the speed, and add lemon zest when fully incorporated. The texture should be spreadable.
Instructions
Preheat the oven to 350°. Place each beet in the center of a foil square and drizzle with olive oil and a pinch of salt. Add a sprig of thyme and wrap the foil tightly around each beet.
Roast in the oven for 1 hour. Beets should be easily poked with a fork when finished.
While beets are hot, use gloves and paper towels to peel the skin off. Cut the peeled beets into bite-sized pieces.
Place the beets in a bowl with a pinch of salt, juice from the orange, and another drizzle of olive oil.
To serve, slice and toast the baguette, then top with
goat cheese.
In a separate bowl, mix arugula and toasted almond slivers. Season with salt, a dash of olive oil, and
lemon juice.
Top each piece of toast with the roasted beets and garnish with the arugula and
almond salad.
