I bought these beautiful beets to watercolor, but wound up cooking them instead. There was a recipe for goat cheese and beet tart from Martha (good luck finding it on her website, because I couldn't). The
pate brisee recipe she has is wonderful and works for both savory and sweet pies and tarts. This dish turned our beautifully, and tastes pretty good too. The only odd thing is the purple beets are so shockingly magenta that when they hit the melting goat cheese, the dish turns hot pink. Slicing this up looks like left over birthday cake...not so appetizing.
Gotta love those Martha pics... I was seduced by these honey drizzled golden fritters in the current issue, little fried rosettes, honey and walnuts nestled in delicate folds. Mine don't look as dainty, but they are pretty delicious. They remind me of the
loukoumades I would get from the Greek Festival at the Greek Orthodox Church in the Oakland hills.
I bought these beautiful beets to watercolor, but wound up cooking them instead. There was a recipe for goat cheese and beet tart from Martha (good luck finding it on her website, because I couldn't). The pate brisee recipe she has is wonderful and works for both savory and sweet pies and tarts. This dish turned our beautifully, and tastes pretty good too. The only odd thing is the purple beets are so shockingly magenta that when they hit the melting goat cheese, the dish turns hot pink. Slicing this up looks like left over birthday cake...not so appetizing.
Gotta love those Martha pics... I was seduced by these honey drizzled golden fritters in the current issue, little fried rosettes, honey and walnuts nestled in delicate folds. Mine don't look as dainty, but they are pretty delicious. They remind me of the loukoumades I would get from the Greek Festival at the Greek Orthodox Church in the Oakland hills.
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