Beets three ways

Squirrelly, Jr., is a very adventurous eater. There are a few things he doesn’t like, but, considering he’s twelve, he is pretty wide open. Mama has very few things she doesn’t like, and beets are, or were, one of them.

After having Chef Andrew Adams’ beet tart, Mama finally accepted that there is more to beets than the canned pickled beets of our childhood. The tart is delicious. The fact that it is essentially magenta pie is an added bonus.

While Mama was in San Diego, she couldn’t resist bringing home baby golden and purple beets. Since Nana Squirrel loves beets, we decided to put together a special dish for Easter for her.

Beets Three Ways
Beets Three Ways

Red Beet and Chevre Tart

Ingredients

  • 1 bunch large red beets
  • 1 medium yellow onion diced
  • 1 bulb of fennel chopped
  • 4 tbsp butter
  • 1 bunch thyme
  • 8 oz soft chevre
  • 2 tbsp flour
  • 1/2 cup milk
  • 1 savory pie crust of your choice

Instructions

  • Blind bake pie crust by recipe directions and set aside.
  • Clean beets thoroughly and remove tops and roots.
  • Wrap each beet individually in foil.
  • Roast in 275 degree oven for 4 hours or until tender.
  • Remove skin by hand while warm.
  • Cut beets into cubes, reserving as much juice as possible and set aside.
  • Melt 2 tbsp butter in nonstick skillet.
  • Saute onions and fennel with thyme until onions are translucent and set aside.
  • Melt remaining butter in skillet.
  • Add flour, stirring with wood spoon until smooth.
  • Add milk slowly, stirring until each addition is combined and smooth.
  • Add chevre, stirring until fully melted and incorporated.
  • Return onions, fennel and beets to skillet with cream sauce.
  • Smooth filling into crust.
  • Bake in 375 degree oven for 15 minutes or until filling is hot throughout.

Red Beet and Chevre Tart

Ingredients

  • 1 bunch large red beets
  • 1 medium yellow onion diced
  • 1 bulb of fennel chopped
  • 4 tbsp butter
  • 1 bunch thyme
  • 8 oz soft chevre
  • 2 tbsp flour
  • 1/2 cup milk
  • 1 savory pie crust of your choice

Instructions

  • Blind bake pie crust by recipe directions and set aside.
  • Clean beets thoroughly and remove tops and roots.
  • Wrap each beet individually in foil.
  • Roast in 275 degree oven for 4 hours or until tender.
  • Remove skin by hand while warm.
  • Cut beets into cubes, reserving as much juice as possible and set aside.
  • Melt 2 tbsp butter in nonstick skillet.
  • Saute onions and fennel with thyme until onions are translucent and set aside.
  • Melt remaining butter in skillet.
  • Add flour, stirring with wood spoon until smooth.
  • Add milk slowly, stirring until each addition is combined and smooth.
  • Add chevre, stirring until fully melted and incorporated.
  • Return onions, fennel and beets to skillet with cream sauce.
  • Smooth filling into crust.
  • Bake in 375 degree oven for 15 minutes or until filling is hot throughout.

Inspired by a recipe from Andrew Adams.

Red Beet and Chevre Tart

Ingredients

  • 1 bunch large red beets
  • 1 medium yellow onion diced
  • 1 bulb of fennel chopped
  • 4 tbsp butter
  • 1 bunch thyme
  • 8 oz soft chevre
  • 2 tbsp flour
  • 1/2 cup milk
  • 1 savory pie crust of your choice

Instructions

  • Blind bake pie crust by recipe directions and set aside.
  • Clean beets thoroughly and remove tops and roots.
  • Wrap each beet individually in foil.
  • Roast in 275 degree oven for 4 hours or until tender.
  • Remove skin by hand while warm.
  • Cut beets into cubes, reserving as much juice as possible and set aside.
  • Melt 2 tbsp butter in nonstick skillet.
  • Saute onions and fennel with thyme until onions are translucent and set aside.
  • Melt remaining butter in skillet.
  • Add flour, stirring with wood spoon until smooth.
  • Add milk slowly, stirring until each addition is combined and smooth.
  • Add chevre, stirring until fully melted and incorporated.
  • Return onions, fennel and beets to skillet with cream sauce.
  • Smooth filling into crust.
  • Bake in 375 degree oven for 15 minutes or until filling is hot throughout.

Inspired by a recipe from Alain Passard.

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