I wanted to do something to showcase their prettiness, so I roasted them and set them on top of a tart. I used the red leaves to color the custard. If you have regular beet greens, I think they’ll still work in this, but the custard will be greenish instead of pink – which will also look nice with the beets! I think the combination of roasted beets, arugula and goat cheese is a classic one, and that’s what we have here.
Here’s Pete Rock with What You Waiting For?
2 pretty, medium-sized beets, peeled and sliced 1/8 inch thick
about 1 cup beet greens, washed and chopped
1 clove garlic, minced
1 t dried basil, or small handful fresh, washed and chopped
1 1/2 T olive oil
1 cup arugula, washed and chopped
1/3 cup milk
1/3 cup goat cheese
1 cup grated mozzarella
salt and plenty of pepper
Preheat the oven to 425. Coat the beets with a little olive oil, and roast for about 20 minutes, till they’re sizzly and just starting to brown.
Meanwhile…bring a small pot of water to a boil. Drop in the beet greens and cook for about ten minutes, till they’re completely soft, drain. Warm about a tablespoon of olive oil in a large frying pan over medium heat. Add the garlic and dried basil, and cook until the garlic just starts to brown. Add the beet greens and stir and fry till they’re coated with oil and cooked through, and till the pan is mostly dry.
In a food processor, combine the beet greens, the eggs, the milk, goat cheese, mozzarella, cayenne and salt and pepper. Process till pink and smooth, though it’s nice if it’s flecked with bits of leaves.
Roll the dough to be the size of your (buttered and floured) tart pan, and press it in evenly, trimming the edges to be pretty. Bake for about 10 or 15 minutes, till it just loses it’s shininess.
Remove from the oven. Sprinkle the chopped arugula over the bottom of the tart shell. Pour the custard over, and then arrange the roasted beet slices prettily on top. Bake for about half an hour, till the custard is puffed and starting to brown.