What's great in wine, beer, fine dining,
places to stay, & places to visit
in Washington State

Beets and Goat Cheese—Updated!

Tuesday, 15 January 2019 13:28

TASTE News Service January 15, 2019 – It’s winter. It’s time for root vegetables and this recipe seems easy to prepare and makes for an attractive presentation. 

It’s likely delicious (Taste Washington Travel hasn’t tried it yet, but we have a pretty good sense of what works and what doesn’t).

The Roasted Beets with Goat Cheese and Garlic Pearl Couscous recipe we bring you today is taken from Chef Adrianne Calvo’s latest cookbook, The A List. Sauvignon Blanc is a classic pairing with goat cheese and that’s what we’d recommend if you’re looking for a certain winner.

 

Roasted Beets + Goat Cheese and Garlic Pearl Couscous

Serves: 4

 

Ingredients:

4 organic beets, scrubbed and washed

1 tablespoon canola oil

   Kosher salt and freshly ground black pepper

1 cup pearl couscous, cooked to package instructions

1 tablespoon garlic slivers

1/4 cup extra virgin olive oil

1 tablespoon parsley, minced

1/4 cup goat cheese, crumbles

1 tablespoon balsamic vinegar

  Chives, minced for garnish

1 beet, cut in half

 

Directions:

Preheat the oven to 350 degrees F. Rub the four beets with canola oil, and sprinkle with salt and pepper. Wrap each beer tightly with aluminum foil and bake for 1 1/2 hours until fork tender. Meanwhile, take other beet and boil 1/2 in 1 cup water for 30 minutes or until liquid becomes thickened. Take the other half and thinly slice it on a mandolin. Bake slices for 30 minutes to make beet chips. Set aside to use as garnish. After roasted beets are fork tender, unwrap and allow to sit for 45 minutes to 1 hour. In a small sauté pan, add olive oil over medium heat, and add garlic slivers. Cook stirring often until garlic begins to brown. Set pan aside including olive oil. Begin slicing cooked beets into 1/4 inch thick slices.  In a large bowl, combine cooked couscous, garlic and olive oil, parsley, goat cheese crumbles, and balsamic vinegar. Toss. Top each beet ring with couscous mixture. Garnish with beet liquid, beet chips, and chives.

 

Chef Adrianne Calvo mug Picmonkey

 

About Chef Adrianne Calvo:

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne's Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC's 6 in the Mix, author of five cookbooks. Chef Adrianne's Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu. For more information visit http://chefadriannes.com/

Last modified on Tuesday, 15 January 2019 13:38

Related items

 

Latest in Read

Latest in Visit

Home | Contact | Phoenix Website Design by CitrusKiwi

Copyright © 2015 - 2019. Taste Washington Travel. All rights reserved.  |  TWT Staff | Privacy policy