This is the tale chronicling how an Experimental Chef, armed with a knife and spatula, conquered and tamed the Beet Monster. In their first face-off, the Beet Monster reared it's monstrous tendrils and tail. As the chef reached high up on the grocery shelf to grab it, the Beet Monster attacked her with a raining parade of falling vegetables. It then proceeded to stain the chef's shirt, fingers, knife and cutting board a gory red. But in the end, the ever-resourceful chef peeled, sliced, boiled, roasted and finally conquered and transformed the Beet from Beast to Beauty. She Beat the Beets! —Experimental Culinary Pursuits
Arugula Leaves, washed and cut
Parsley, finely chopped
Chives, finely chopped
Garlic Clove, minced
a few pinches
Salt & Pepper
In This Recipe
Wash the beets, cutting off the leafy greens section. Peel them and divide into 2 piles.
Slice the first batch of beets into 1/4 inch slices. Boil in 4 cups water and Agave Nectar for about 30-40 minutes until tender when forked.
Slice the second batch of beets into thin slices with a Mandoline. Toss in the honey-balsamic vinagrette of (Balsamic Vinegar, Olive Oil, Honey, Dried Basil, Salt & Pepper) until thoroughly saturated. Roast in oven at 350 degrees for 40 minutes, turning over once halfway through.
While the beets are boiling and roasting, make the herbed cheese. Mix the Cream Cheese, Sour Cream, MInced Garlic, Chives, and Parsley until mixture is thick and creamy.
Toss the Arugula in the same Honey-Balsamic Vinaigrette used for the roasted beets.
When Beets are cooked and cooled, assemble the plate starting with a bed of Arugula, then layer on the boiled beets. With a piper (you can also make one by cutting a small hole in a ziploc bag), pipe the herbed cheese on top of the beets. Now, take the crispy beet chips and wedge them around the cheese to form a flower-like pattern.