Roasted beets with feta cheese and balsamic syrup
Who doesn’t like purple food? Well for one, Nicole won’t like this post since she hates beets with a passion. Thinks they taste like dirt. Me, I love ’em. I’m pretty sure I ate dirt as a kid, and let me tell you beets taste nothing like it.
This snack started out as a cool idea to make something geometric for photography class. Ultimately, things just looked so much better in my head and I wound up not submitting it. Sigh. The beets needed to be cut with more precision, there should have been less balsamic syrup, a little more depth-of-field, etc., etc. Maybe next week.
The good news for me was that it still tasted pretty damn good, and there are enough intriguing aspects to the picture for me to land a spot on TJCC. Good thing I have some pull around here.
I am including the recipe, but realistically it’s not much more than what the title of the post says. As I am typing this I am thinking a little black pepper would look and taste nice.
Make sure to wear a full body protective suit to prevent staining your clothes. As an alternative, you can cook this naked. I’ll let you use your imagination as to how I made it but needless to say, it won’t be an episode.
Makes 2 appetizer sized portions
- 1 large or 2 medium beets
- 2 tablespoons feta cheese
- 1/2 cup balsamic vinegar
- Thyme or other herbs (optional)
- Wash beets and cut off roots and leaves
- Wrap in tin foil and place into 350 degree oven for 30 minutes
- Reduce vinegar in a really small pan, watching carefully as it gets really thick and can burn easily. Add water if it gets too thick before you drizzle.
- When beets are ready, peel and cut into an interesting shape. Perfect cubes are hard to make without a protractor and miter box.
- Crumble cheese over the top. You can throw the whole thing under the broiler for a smidge to crisp up the cheese, but this is overkill.
- Drizzle balsamic glaze and throw on some herbs for kicks.
- Hide from Nicole and eat.