Let’s not “beet” around the bush. Beets are very earthy and challenging for most people to enjoy. I have found if the beet is golden and roasted, it’s delicious. This pandemic has really made me consider my nutrition and immunity. I am taking this time to work on self-care and re-think what I put into my body. I know that adding more colorful vegetables into my diet will benefit my health. At some point my immunity maybe challenged with the Corona Virus and I want to give myself the best fighting chance. This is a golden opportunity to create recipes that are delicious and good for you.
Time 90 minutes
9 golden beets (1 lb 11oz), 1/2 cup of feta, 1/3 cup cream cheese, 12 basil leaves, 7 mint leaves chiffonade, 1 TBS raw meat pistachios, zest of 1 lemon, 1 TBS olive oil, pinch of salt, pomegranate molasses and sourdough bread.
Pre-heat oven to 375 degrees F. Chop Beet greens off leaving the tips on. Place in an oven safe pot with a lid. Fill water level up half way and do not submerge the beets. Drizzle some olive in and cover and let cook for 30 minutes.
After 30 minutes, rotate the beets so the part that was in water is now facing upward for even cooking. Place back in oven for another 30 minutes.
While the beets are steam-roasting start to grill up some of your favorite bread. In this case I used my homemade sourdough bread. Brush some olive oil and grill.
To make the basil-pistachio oil you will need a mortar and pestle. Add basil, pistachios, lemon zest and oil then a pinch of salt. Mortar and pestle until desired consistency. Be sure to taste and set aside.
To make whipped feta add feta and cream cheese to a separate bowl. Smash feta into cream cheese until somewhat smooth. The feta is tangy and the cream cheese is smooth and set aside. They work well together with fruit and vegetables.
Once the beets have cooked for one hour remove from pot and place on cutting board to cool. While they are still warm peel the skin off and quarter the beets into bite size pieces. If the skin is hard to remove use the back of the spoon to aid in the peeling.
Now it’s time to assemble. Place beets on platter and dress up with whipped feta, basil-pistachio oil, chiffonade of mint and pomegranate molasses.