Thursday, June 30, 2011

Sunny Side Up Egg with Roasted Beet Puree and Herbed Goat Cheese 
1 large beetOlive oil1 Tbsp red wine vinegar2 eggsbutter Herbed goat cheeseSalt & pepper to taste Preheat oven to 375 degrees. Place beet on piece of aluminum and coat with olive oil and a pinch of salt. Bake in the oven for 20-30 minutes until easily poked with a knife. Remove from oven and run under cold water until cool to touch. Rub off skin (should come off easily). In a food processor, puree beet with a pinch of salt and red wine vinegar. In a sautee pan, melt a pat of butter. Crack egg into pan and salt and pepper. Cover with lid and cook on low/medium until the egg white firms up. Add a few spoonfuls of beet to a bowl and top with egg. Add crumbles of herbed goat cheese. Serve immediately.
Last week I got it into my head that beets would taste great dipped in chocolate (on a stick!) I experimented with it as I prepared for the party I was having later that evening and realized my thought process was off – did not taste good.. Instead I pureed the beets and decided to figure something out for them later. I’ve had a beet hash at Roebling before so thought I’d try to use it for breakfast. Add some goat cheese, and voila! 

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