Multicolored beet, whipped goat cheese, picked field greens and balsamic bruschetta
Creating a beautiful dish that will please a crowd or your family and friends is achievable with just a few quick tips and easy-to-follow steps. One of my beliefs is that people eat first with their eyes; therefore, I love to create food that is vibrant, fresh and, of course, delicious. Taste to me is equally if not more important so I always encourage seasoning and tasting as you go. This simple beet and whipped goat cheese bruschetta is served on a multigrain baguette, topped with juicy blood oranges, tri-colored beets, balsamic glaze, and picked garden greens.
1 14 oz. Multigrain Baguette
10 oz. Goat Cheese
1 Lemon, zested and juiced
¼ c. Whipping Cream
1 lb. Baby Red Beets
1 lb. Baby Golden Beets
½ lb. Baby Candy Stripe Beets (optional)
2 Blood Oranges
4 oz. Petite Salad Greens
¼ c. Balsamic Reduction
3/4 c. Extra Virgin Olive Oil
Let Goat Cheese soften. Separate beet root from stem. Wash beets and place in a steamer. Steam until soft and cooked through, approximately 25 minutes. Reserve beet greens for another use (they are amazing sautéed.)
In the meantime, place goat cheese and whipping cream in a bowl. Add lemon zest and season with 1 tsp. salt. Whip until soft and fluffy and reserve in refrigerator.
Slice bread ¾ inches thick. Place 1/8 c. olive oil in skillet and toast bread until light golden brown on both sides, reserve. Take beets out of the steamer. When they are warm, carefully peel skins away with a paper towel being careful to leave long root intact. Cut root away from beet and reserve for garnish. Cut beets into bite-size pieces and keep in separate bowls. Mix ½ c. olive oil and lemon juice together and divide between beets. Season beets with a generous amount of salt and pepper.
Peel blood orange and cut into segments, and cut again into bite-size pieces. Reserve in a small dish. Dress picked salad greens with 1 tbs. olive oil and toss with a pinch salt and fresh pepper. Place toasted bread on serving platter. Spread goat cheese on top. Place beets on top of cheese mixture, starting with red beets first. Arrange 3 pieces of orange segments on each slice. Garnish with beet roots and picked salad greens. Drizzle with balsamic glaze and enjoy!
Place toasted bread staggered on a serving platter. If you can, choose a rustic wood-style platter to enhance the farm-to-table feel. A nice white platter would work equally as well and will contrast nicely with the beets. Spread whipped goat cheese on top. Tip: While spreading, make peaks with the goat cheese to create dimension and height. This way, when you place the beets on top, it will create visual interest.
Place seasoned beets and blood orange segments on top of goat cheese. Tip: Place red beets down first; then, place other beets and blood orange segments on top. This will prevent red beets from bleeding into other ingredients.
Place picked salad greens and beet root tips on top. Tip: I try and choose leaves that are curly and look interesting to create a more whimsical effect. You want to place them deliberately to create dimension but being careful not to cover beets up.
Drizzle with balsamic glaze and enjoy!