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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Golden Beet Tatin with Goat Cheese

[heart_this] · Jan 8, 2010 · 23 Comments

Beet Tatin with Goat Cheese

Beets are another great winter vegetable and I don’t seem to have them nearly often enough. A couple of weeks ago I was at a restaurant near work, Mildred’s Temple Kitchen, and they had a lot of great sounding dishes using seasonal ingredients including a golden beet tatin served with salad greens and goat cheese. Given my enjoyment of seasonal ingredients I was pleased to see the dish on the menu and I just had to order it. The beet tatin turned out to be really good, so good in fact that I just had to try to make it at home!
I started off the recipe with the easy part, roasting the golden beets. Next up was trying to figure out what the pinot noir gastrique was from their description in the menu. It turns out that a gastrique is made by caramelizing sugar, adding a vinegar and then reducing to the desired consistency. Along my search I came across a gastrique that caramelized honey instead of sugar and I liked the sound of that. So in the end I had a gastrique made with caramelized honey, red wine vinegar and pinot noir and it sounded really good.
Now that I had a recipe for the contents of the tatin I just needed to cook it. Normally a tatin (a pie with the crust on top) is made in a full pie plate but I decided to make it in ramekins so that they would be in individual serving sizes. The individually sized golden beet tatins in a pinot noir gastrique garnished with goat cheese turned out great! The roasted golden beets were perfectly soft, nice and sweet and they went so well with the savoury gastrique. Of course you really can’t go wrong with the light, flaky, all butter pastry and the tangy goat cheese finished everything off perfectly. I served the beet tatin along with some salad greens and the remaining gastrique made for the perfect dressing.

Golden Beet Tatin with Goat Cheese

Golden Beet Tatin with Goat Cheese

Prep Time: 35 minutes Cook Time: 2 hours Total Time: 2 hours 35 minutes Servings: 4
ingredients
  • 4 small golden beets (washed and trimmed)
  • 1/4 cup honey
  • 1/4 cup red wine vinegar
  • 1/4 cup red wine
  • pastry to cover 4 ramekins
  • 1/4 cup goat cheese (crumbled)
  • 2 cups salad greens
directions
  1. Wrap the beets in aluminum foil.
  2. Bake the beets in a preheated 350F/180C oven until soft, about 1 to 1.5 hours.
  3. Let the beets cool, peel and slice them.
  4. Caramelize the honey on a pan.
  5. Add the red wine vinegar and red wine and simmer to reduce to a sauce like consistency.
  6. Pour 1 tablespoon of the gastrique into each of the 4 ramekins followed by the beet slices and the pastry.
  7. Bake in a preheated 350F/180C oven until the pastry is golden brown.
  8. Flip the ramekins over onto the plates and let the tatin slide out pastry down.
  9. Garnish with the goat cheese, salad greens and remaining gastrique.
Similar Recipes:
Roasted Beet Salad with Blue Cheese and Cashews
Apricot Tatin
Roasted Beets with Caramelized Onions and Feta
Caramelized Pumpkin and Gorgonzola Salad

Food, Pie, Recipe, Salad, Side Dish, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Courtney says

    January 8, 2010 at 1:12 am

    this looks yummy!!

    Reply
  2. Cooking with Michele says

    January 8, 2010 at 1:25 am

    Wow – this would be a great first course for a dinner party – I'm bookmarking this one!

    Reply
  3. Sara says

    January 8, 2010 at 2:29 am

    Wow, this looks totally gorgeous! 🙂 I definitely need to try this out – stunning!

    Reply
  4. Indonesia-Eats says

    January 8, 2010 at 2:50 am

    vegetarian! lovely, it's good for my husband. We do love goat cheese as well

    Reply
  5. screwdestiny says

    January 8, 2010 at 3:52 am

    Ooh, that looks really good. Too bad my boyfriend would probably not eat that…

    Reply
  6. Nina Timm says

    January 8, 2010 at 5:20 am

    I have missed your cooking Kevin and this is really a wonderful way to welcome me back!!! Beautiful color on the beets!!

    Reply
  7. MeetaK says

    January 8, 2010 at 8:33 am

    oh yes this i like! great flavors! love anything with goat cheese!

    Reply
  8. Trissa says

    January 8, 2010 at 9:31 am

    Beetroot and goat cheese is unbeatable as a combination. Can I use regular beets instead?

    Reply
  9. cookeaze says

    January 8, 2010 at 10:12 am

    I think this sounds absolutely wonderful. Thanks so much for the recipe, I'll be making this soon.

    Reply
  10. Joanne says

    January 8, 2010 at 11:13 am

    Your cooking gets more and more gourmet and professional every day! I love the presentation of this. Perfect for a dinner party. Or a sitting by myself at home eating dinner party.

    Reply
  11. Kira says

    January 8, 2010 at 1:31 pm

    I have never heard of golden beets. I'm going forth in search of.

    Reply
  12. lostpastremembered says

    January 8, 2010 at 1:48 pm

    Looks gorgeous and what a great idea to carmelize beets with gastrique!!!

    Reply
  13. Dawn says

    January 8, 2010 at 2:04 pm

    I have found that I'm not a huge beet fan..they always seem to taste a bit earthy. Although your photo makes me want to try them again. How do you get them to not taste so much like dirt? (aka "earthy") Am I using the wrong kinds of beets or something?

    Reply
  14. ♥peachkins♥ says

    January 8, 2010 at 2:38 pm

    another one of your beautiful salads!

    Reply
  15. Megan says

    January 8, 2010 at 4:06 pm

    I love the idea of this. A sure fire way to get me to eat my salad!

    Reply
  16. The Cooking Photographer says

    January 8, 2010 at 5:03 pm

    Wow Kevin. You've been up to some amazing cooking lately. This is beautiful.

    Laura

    Reply
  17. Anonymous says

    January 8, 2010 at 6:06 pm

    That's such a great color you got with the beets! So rich, beautiful pictures.

    Reply
  18. Kathleen says

    January 8, 2010 at 6:22 pm

    This sound sooo fabulous. I'm with you. I don't have beet nearly enough. Your photo is stunning.

    Reply
  19. Kevin says

    January 8, 2010 at 11:10 pm

    Trissa: Regular beets would also work well!

    Dawn: Sorry, I have never really noticed beets tasting like dirt… I quite enjoy the earthy feel to them but it has never over powered them in my mind.

    Reply
  20. Choosy Beggar Tina says

    January 9, 2010 at 12:42 am

    Kevin, this looks gorgeous. I can almost taste the sweet and sour flavors wrapping around the earthy caramelized beet. Mmmm. Beautiful picture, and delightful idea!!

    Reply
  21. Lydia (The Perfect Pantry) says

    January 9, 2010 at 12:14 pm

    Beautiful! This would be more dinner party fare than everyday cooking for me, but it would be an impressive appetizer.

    Reply
  22. Ivy says

    January 9, 2010 at 1:03 pm

    I love beets and this sounds like a great combination of flavours.

    Reply
  23. The Food Librarian says

    January 9, 2010 at 11:46 pm

    Beautiful! I love, love beets! – mary

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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