Who doesn't love beets!?! and leeks?!? The goal was a veggie-focused summer dish to share, serve along side BBQ fare. I love the flavours of beet, lemon and goat cheese - so just went forward with that in mind. Beets Boil beets until they are tender. Drain and let cool. Peel and cut into cubes. Rind a lemon onto the beets, and squeeze the juice Pinch of salt and chilli peppers. Set aside. I used a mix of red and golden beets. Leeks Wash a leek and cut into thin slices. Cook with 1-2 teaspoons of butter on medium heat until soft. I did these two steps at home, put into containers and then put it together at the BBQ. Assembly Slide a baguette in half. Spread with a thick layer of goat cheese (I used one log of goat cheese per 1/2 of loaf). Cover with leeks and then with the beets. Heat up for 10-15 min in the oven until everything is warm and bread toasted. Before serving, sprinkle with pumpkin seeds, sunflower seeds, dried cranberries, and chopped herbs (I used mint and basil). Lessons Learned 1. I like the chunky look of the beet but they were too big, kept falling off when eating. When I make this again, I'll cut the beets into small cubes. One guest suggested to mash the beets - I'm not so sure.... 2. Do not put the seeds and cranberries until it's out of the oven. I put some on beforehand and they burned before everything was toasted. Whoops! I heated up some of the leftovers for breakfast - was good. Makes me think you could make it in advance and then just reheat when you want to serve.
0 Comments
Leave a Reply. |
Author: Leah BartlettLover of projects, big and small! I try to not be intimidated by lack of experience/skill/know-how. Archives
September 2018
Categories
All
|