I made up my own recipe and it actually tasted good! I had a random craving for beets and ginger this morning and while I was riding the subway I started brainstorming what I could do with these two things.
By noon, I had decided that I would definitely puree them but I knew that it would need something to pull it all together and create a savory flavor and thicker consistency. When I got to the market after work, I had decided on beets, ginger, scallions and goat cheese and I had no idea how this would turn out. To my surprise, it was pretty delicious. After blending it all together with a little vegetable broth, I threw a dollop of greek yogurt, a few more scallion and black pepper on top to give it some balance as they say.
2 medium red beets
1 small piece of ginger
1/2 cup of vegetable broth
2 oz goat cheese
2 pinches of salt
2 tsp olive oil
Wrap beets in tin foil (slice ends off first) and place on a baking sheet in the oven for 40 minutes at 400 degrees.
Remove the beets from the oven and peel the skin off and slice into small piece.
Add beets to food processor along with ginger (about 10 little slices or to taste), vegetable broth, olive oil and scallions. Blend until well pureed. Add the goat cheese and salt blend again.
Pour into bowl and top with a dollop of greek yogurt, a few extra scallions and a sprinkle of cracked pepper.
By the way, I recently found out that goat cheese is actually the healthiest cheese! A friend who is reading a nutrition book recently mentioned to me that goat cheese is better for several reasons:
-Goat cheese is lower in cholesterol, fat and calories than cow’s milk cheeses
- It is easier to digest than cow’s milk cheeses
-Many lactose intolerant people can eat goat cheese and other goat milk products
You can read about other benefits of goat cheese on Northern Prairie Chevre’s website.