Roasted Beets & Goat Cheese
Simple, Elegant, Healthy, Flavorful
1 Red Beet
1 Golden Beet
2 oz "Milky Way" Goat Cheese
2 oz "Melgarejo"Hojiblanca EVOO
Sea Salt and Cracked Pepper (to taste)
2 Sprigs Lemon Thyme
Clean the beets and remove the tops. Simmer the beets in a small pot of water until tender roughly 40 min. A sharp pairing knife should pierce through without resistance. Once cooled remove the skin by rubbing them with a dry paper towel. Alternatively you can roast the beets by putting them into a sealed foil pouch with an ice cube and roast at 350 for about an hour. Cut the beets into bitesize pieces and toss with Olive Oil salt/pepper and half of the thyme. Use about 1/3 of the beets for a portion, place diced goat cheese on top, garnish the salad with a generous drizzle of Hojiblance Olive Oil and fresh thyme.
The Olive Oil:
Melgarejo is a world renown Olive Oil Producer from Spain with a family history of over 100 years. Their Olive Oils are made from either Picual or Hojiblanca olive varieties. They are a small family run mill focusing on high quality EVOO with many prestigious awards. This Hojiblanca is one of my favorites by Melgarejo each year. As always, this award winning Hoji is complex and layered with notes of pronounced stone fruit, sweet green tomato and savory garden herbs. During harvest, attention to detail elevated the quality to its peak yielding a smaller batch limited production and ultimately more marked fruitiness.
Milky Way is a Camembert style goat's milk cheese. The milk is sourced from Alpine Ridge Farm, in Quarryville PA. The goats are pastured and are supplemented with custom blend of goat food from a local feed mill. Clover Valley cheese is made in small batches, and is batch pasteurized to a gentle 145°F. After the curds are hand-ladled into molds, the cheese is left to drain overnight. The following morning the cheese is taken out of the molds and salted by hand. The cheese is left to dry for the rest of the day before going into the aging room, which is carefully monitored for temperature and humidity to ensure a high quality cheese. The cheese spends 10-14 days in the aging room, during which time it is carefully turned every other day to ensure proper mold grown. After the aging process it is hand wrapped in special cheese paper and moved to colder temperature, waiting for shipment.