Make Pickled Beets with Herbed Goat Cheese

31 Jul

For my final stab at the beet-centered recipes from Kitchen Play‘s July menu sponsored by Aunt Nellie’s Pickled Beets, I thought I’d try the Pickled Beets with Herbed Goat Cheese created by Lana of Never Enough Thyme. She had me at beets. And goat cheese.

I couldn’t find any kumquats, so I substituted candied tangerines, and used their zested peels in place of lemon zest in the herbed cheese mixture.  These look lovely, so they’d be great for a party, but are also quick & easy enough for solo snacking.

Pickled Beets with Herbed Goat Cheese

Ingredients

  • 1 tangerine, cut into small pieces
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 large basil leaf
  • 4 oz. goat cheese (room temperature)
  • 1/2 tsp. tangerine zest
  • 1 tsp. finely chopped fresh basil
  • dash of salt
  • dash of ground black pepper
  • 1 jar Aunt Nellie’s Pickled Baby Beets
  • 2-3 fresh basil leaves, julienned

Instructions

Make the candied kumquats:
    1. Slice tangerine into thin slices (about 3-4 per fruit) removing all seeds as you work, then cut slices into fourths.
    2. In a small, heavy-bottomed pan place the water, sugar, basil leaf and prepared tangerine slices. Bring to a boil over medium-high heat swirling the pan occasionally to help the sugar dissolve. Reduce heat to a slow simmer and cook, uncovered, for 30 minutes.
    3. Remove pan from the heat and allow the tangerine to cool completely in the liquid.
    4. Drain the slices and set aside until needed.
Make the herbed goat cheese:
    1. Combine the goat cheese, tangerine zest, basil, salt and pepper in a small bowl. Stir until thoroughly combined.
Prepare the beets:
    1. Drain the liquid from the beets and place them on absorbent paper towels to drain briefly.
Assemble:
  1. Prepare one cracker for each serving.
  2. To each cracker, add approximately 1/2 teaspoon of herbed goat cheese. Top with one whole Aunt Nellie’s Baby Pickled Beet (or half of a regular sized pickled beet) and a slice of candied tangerine. Garnish with a sliver of finely julienned fresh basil.

For more recipes like this one, check out the Domesticity page.

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