Beet And Sweet Potato Casserole With Goat Cheese Food

BEET AND SWEET POTATO GRATIN

Steps:

• Preheat the oven to 400°F/200°C. Use some of the butter to coat the sides of a 1 1/2 quart gratin dish and arrange the sliced beets and sweet potatoes in a pleasing manner.
• After all the vegetables have been placed, saute the onions and garlic in the butter until they begin to soften and change color.
• Stir in the chicken broth and thyme, and season with salt and pepper.
• Pour the sauce over the beets and sweet potatoes.
• Cover the dish with foil and bake for about 30 minutes. Remove the foil and continue to cook until the vegetables are tender and brown on the tops. It may take another 30 minutes.
• Garnish before serving if desired.

SWEET POTATO BEET AND GOAT CHEESE GALETTE

Steps:

• Preheat oven to preheat for 400 degrees.
• While the oven heats, add gluten-free flour, coconut flour, sea salt, dried basil, garlic powder, and onion powder to bowl of food processor. Pulse 4-5 quick pulses to blend ingredients.
• Add in the cubed butter pieces and pulse until you have a small crumbly texture (see photos), then gradually add in the icy water until mixture comes together, do not over-blend.
• Flour a clean, dry surface, using gluten-free flour or coconut flour, then turn the mixture out and use your hands to form a 2" round, flat form. Wrap the dough in plastic wrap and put in refrigerator for 20-30 minutes (or longer).
• While the dough refrigerates, peel and thinly slice sweet potatoes and beets. Then slice onions and set aside.
• After 30 minutes, roll the dough out on to your floured surface to create a thin (approx 1/8"-1/4") 10" circle.
• Layer the center of the dough with the sliced onions, then add a layer of sweet potatoes, then beets, reserving the most consistent and attractive beets and sweet potatoes to alternate for the top later. Make sure to leave about 1 1/2"-2" border around the outside edge of the dough.
• Sprinkle with goat cheese and crushed garlic, then gather the edges of the dough, and fold them over the inner fillings. Bake for about 40 minutes or until beets and sweet potatoes are soft and cooked through. Let cool 5-10 minutes, then serve.

ROASTED SWEET POTATO AND BEET NOODLE SALAD WITH GOAT CHEESE MEDALLIONS AND PISTACHIO VINAIGRETTE

Steps:

• Place bread crumbs and flour onto 2 separate plates. Place beaten egg in a small bowl. Divide goat cheese in 1/2 and roll into two balls. Flatten the balls to 1/2-inch thickness.
• Coat both cheese medallions with flour; dip into beaten egg. Coat evenly with bread crumbs. Spoon chopped pistachios on top of each, gently pressing into cheese. Place in a baking dish, cover, and refrigerate at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Cut beet and sweet potato into spirals using a spiralizer. Remove stem, seeds, and ribs from peppers; cut into rings. Spread out vegetables on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Remove cheese medallions from the refrigerator and make space for them on the baking sheet.
• Bake in the preheated oven until vegetables have softened and cheese medallions have slightly browned, about 10 minutes. Let cool for 5 minutes on the baking sheet.
• While cheese and vegetables are cooling, combine 1/4 cup olive oil, shallot, shelled pistachios, flat-leaf parsley, vinegar, honey, and Dijon mustard in a food processor. Puree on high until the mixture is completely liquefied, 1 to 2 minutes. Season vinaigrette with salt and pepper to taste.
• Divide spinach between 2 plates. Top with beet and sweet potato spirals, sweet pepper rings, and a cheese medallion. Drizzle vinaigrette on top and serve immediately.

POTATO GRATIN WITH GOAT CHEESE AND GARLIC

Steps:

• Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.

ROASTED BEETS 'N' SWEETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
• Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
• Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
• Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
• Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
• Turn oven temperature up to 400 degrees F (205 degrees C).
• Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
• Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
• Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
• Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.