Roasted Baby Beets with Fromage Blanc
Recipe by Myles Smith, Executive Chef, Kimball House. Photography by Kyle Ripley, Haigwood Studios.
While roasted beets and cheese may be ‘played out,’ it is, in my opinion, a combination that can’t be touched. These tender baby beets from Woodland Gardens pair very well with the fresh fromage blanc made by local cheese maker Ryan Burger of The Woodsman and Wife. The shaved kohlrabi adds some nice color and texture to the dish, while the astringent sorrel rounds out the creamy cheese.” -Myles Smith
Yield: 2 servings
12 washed baby beets
olive oil as needed
salt and pepper to taste
1 leek, cut into 1/2-inch rounds
2 baby kohlrabi
1 cup fromage blanc
1/2 cup sorrel, picked
Heat oven to 325 degrees. Toss beets in olive oil, salt and pepper. Place in a baking pan and cover with aluminum foil. Check for doneness in 20 minutes by poking a knife into the center of 1 beet. If there is any resistance, they need more time. This may take longer depending on the size of the beets. When finished cooking, cut beets into quarters or halves depending on size.
Place a cast iron skillet on high heat. Place leek rounds in an even layer in dry pan. Cook until pan-side round is charred, and face-up side is tender.
To plate, shave kohlrabi on a sharp mandolin. (Chef Smith usually cuts kohlrabi into a block to make them easier to work with.) In a mixing bowl, dress warm beets and shaved kohlrabi with olive oil, salt and pepper. Smear fromage blanc on bottom of 2 plates. Place warm beets and kohlrabi directly on top. Garnish with charred leek rounds and tiny sorrel leaves.
Flavors pairing suggestion: Le Canon De Cote Montpezat Rose, 2014
303 E. Howard Avenue, Decatur