believe it or not, this is the first beet dish i've made this season! like me, you may be sceptical of beets and cottage cheese, but this combo was awesome - i wish i had more left overs!
bunch small beets, tops trimmed
bunch of fresh thyme
bunch each of fresh tarragon and basil, roughly chopped
swig of red wine vinegar
swig of olive oil
salt and pepper
clean and trim the beets. rub a little olive oil of the outside of each beet and tuck them alongside full sprigs of fresh thyme into an envelope of foil. place the foil on a baking sheet or pan, so that any juices don't spill out. roast beets at 400 for about 1 hour or until fork tender.
while the beets are roasting, chop up your tarragon and basil and mix in a medium size bowl with vinegar, oil, salt and pepper. set aside. once the beets are finished, let cool completely and then peel each beet (i like to gently scrape off the skip with a knife, or use my fingers to peel it off). slice each beet thinly and toss into herbed vinegar... let the mixture chill in the fridge until ready to serve.
cottage cheese dressing:
4 large tablespoons small-curd cottage cheese
zest and juice of 1/2 lemon
1/2 teaspoon fresh thyme leaves, finely chopped
drizzle of olive oil
combine all ingredients in a small bowl, allowing the oil and lemon juice to create a marbled look in the cottage cheese. delicious on any type of salad, but absolutely stunning on roasted beets!
red onion rarebit:
2 thick slices of rustic, crunchy-crusted bread
1 egg yolk
1/4 cup creme fraiche (or a few tablespoons of sour cream could probably work too)
1/2 teaspoon mustard powder
1/4 cup sharp cheddar cheese, grated
pinch of chili flakes
1/2 red onion, thinly sliced
1/2 teaspoon worcestershire sauce (i have a vegan version in the fridge)
preheat your broiler. while it is warming, sautee onions on the stove top with a little bit of oil until nice and caramelized! set to the side to cool. mix yolk and creme fraiche together until smooth - then fold in cheddar, chili, worcestershire and finally the cooled sauteed onions. lightly toast each side of the bread slices... then smother one side with the cheese & onion mixture (spreading all the way to the edges of the bread, so that they don't burn). broil on a baking sheet for a few minutes until bubbling and brown. i found the under side to be a little too soggy so i threw it on a hot skillet for a minute like a grilled cheese until it was crisped!
this is the perfect treat to pare with a good brewski. you can credit welsh folks for this gourmet cheese toast.
... recipes from "jamie at home"