Beetroot and chevre in two ways

6 10 2012

Sometimes it does good to try new foodstuff. Beetroot is quite common vegetable in Finland but usually potato and carrot win when preparing lunch or dinner. Decided to use beetroot and this time chevre in starter and main course. Accidentally onion suited well also for main course so could say dinner was made from beetroot, chevre and onion.

Starter was “Chevre beetroot toast” Chevre, beetroot, caramelized onion, balsamico and oak lead lettuce. Tasty but next time will fry beetroot and chevre on pan with butter. Onion was cooked with red wine, balsamic vinegar, honey, sugar and salt. Like the face imitation?

Main course was “Chicken breast with roasted beetroot” Chicken breast, oven roasted beetroot, chevre, caramelized red onion, oven baked onion and pepper sauce. This was delicious although I say it myself. No need for potato or other side dishes. Maybe chicken could have been in the oven 1 minute less after pre frying.

No points for home made food! Chevre is goat cheese, this time President.

PS. Riesling matched well for both dishes.



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