We found a way for all three of us to enjoy beets. Hubby and I like simple roasted beets. Munchkin, not so much. Munchkin doesn’t mind beets in smoothies, but the adults do. Beets mashed up with goat cheese, spread on toasted whole grain bread? We’re all good.
Roasting beets takes some time, so I like to roast several beets at once and freeze them in separate containers. Prepackaged frozen beets could work too. As long as the beets are cooked, it’s just a matter of collecting ingredients together in a bowl and mashing up with a fork.
To make Beet Cheese Spread:
First, we got to…
Roast the beets.
a. Preheat the oven to 450 F
b. Chop off the leafy greens leaving a few inches of the stem. Rinse with water to remove dirt.
c. Line a baking dish with aluminum foil (to make the cleaning easier), lay the beets in a single layer, and tightly cover with aluminum foil.
d. Roast in the oven until beets are soft. My beets were on the larger size and took 1 hour and 20 minutes to roast. After 1 hour of roasting, I used a wood chopstick to poke through a beet to check its softness.
e. When the beets are fully cooked, remove from oven and cool until they could be handled by hand. Peel the skin. Freeze the extra, if desired.
Make the beet cheese spread.
(About 4 sandwich spread)
1 finely chopped beets, 2 oz goat cheese, 2 oz cottage cheese, 2-4 sprigs of dill (to taste)
Mix all ingredients in a bowl with a fork, mashing up as you mix.
Goat cheese used alone can be a little too pungent for Munchkin, so I use a half n half mix with goat cheese and cottage cheese.
I made some for hubby to take for lunch. They come together quickly but look quite impressive.
I had mine with fresh mint on top, and I’m loving it. I didn’t even mind the beet stains on Munchkin’s pajama.