It was the good fortune of PRAVDA!, to receive some of Ryal Goat Farm's yogurt this week. It had gone unused yesterday, as the opportunity did not present it self, but then, there was today. The yogurt is amazingly tart at first, almost citrus-like, then the smoothness of the yogurt, and finally followed by the characteristic tartness typical to a goat's milk cheese. The texture is similar to a thinner condensed milk, with the shine and viscosity. So it leads to a recipe idea. Also today from the market, procured some amazing baby beets. Goat cheese with beets is a classic pairing, not only on the palate but also visually. The yogurt white lends itself well as a canvas for the brilliant red leeching from the roasted beets.
Beets, Yogurt, Blood Orange, Arugula, Salted-Honey, Tarragon
Blanket beets in thyme, wrap in foil and roast until tender, reserve juice, peel skin while hot, reserve. Slice the beets into coins, pour roasting juices over, season with salt, vinegar, and orange zest. Spoon yogurt onto plate. Place beet coins and top with arugula leaves, then a few more beet coins. Spoon honey around, salt, drizzle beet vinegar, garnish with tarragon and flowers.
Beets, Yogurt, Blood Orange, Arugula, Salted-Honey, Tarragon
Blanket beets in thyme, wrap in foil and roast until tender, reserve juice, peel skin while hot, reserve. Slice the beets into coins, pour roasting juices over, season with salt, vinegar, and orange zest. Spoon yogurt onto plate. Place beet coins and top with arugula leaves, then a few more beet coins. Spoon honey around, salt, drizzle beet vinegar, garnish with tarragon and flowers.
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