If you’re in a love-hate relationship with beets, today’s recipe will change you to the other side (hopefully, the love side). This is a summer staple in our house and I have to admit, it’s Greg’s recipe. He’s the master of snack time.
Here’s a tongue twister for ya: perfectly portioned pickled beet bites. Because they are.
These beet candy sandies are topped with ribbons of basil, which fits perfectly into this month’s Recipe Redux theme of ‘get your fruit and veggies in shape’. This simple cut, called a chiffonade, adds a fancy French flair to any dish.
If you aren’t super fond of beets, I recommend you try them pickled. I made these a few weeks ago from our garden using a neighbor’s family recipe, similar to Taste of Home’s recipe here. Alternatively, you could use steamed and peeled beets for this recipe or Love Beets.
- 1 8-oz jar of pickled beets, cut into 1" rounds or squares if whole
- 2 teaspoons beet juice
- 2 Tablespoons goat cheese
- 6 leaves fresh basil
- Drizzle of balsamic vinegar
- In a small bowl with a spatula, mash together the goat cheese and beet juice until well combined and creamy.
- Assemble the beet bites by smearing a 1/2 teaspoon of goat cheese on a beet and top with another beet.
- On a cutting board with a sharp knife, stack basil leaves on top of each other and roll like a cigar. Cut rolled basil on a slight bias in thin ribbons.
- Place a small pinch of basil ribbons on the beet bites and drizzle with balsamic vinegar to taste. Serve immediately or chill for 30 minutes and then serve.
Any fun ways you like to cut or shape your produce or enjoy your beets? Here’s some inspiration from fellow health and RD bloggers featuring this month’s recipe redux theme: