Well, I guess I’ve decided that beets are the official food of Valentine’s Day! First, I used beets in my pink cupcakes. And now, I’m turning them into hearts. How could I not, though, really? They are such a pretty color and just perfect for the holiday!
One of my number one all time favorite flavor combinations is beets, blue cheese, toasted walnuts and balsamic vinegar. It’s the perfect harmony of flavors and textures. Earthy, sweet, tangy, toasty, crunchy, creamy. Whenever I make beet salads, they always include all these ingredients.
Nick and I both love beets, but Nick really, really loves beets. As in, he’d eat them every single night and be happy as a clam. A couple weeks ago, I bought a huge bag of beets (seriously, like 20 beets) forgetting that Nick was going out of town for almost 2 weeks. So for the past 2 weeks I’ve been eating my weight in beets. I got sick of salads and juice and was trying to think of how else I could use the little gems. Since they’re so red and pretty, and since Valentine’s Day is coming up soon, I couldn’t help but cut them into cute little hearts! Puff pasty sheets seemed like the perfect backdrop to feature my cute little works of art. Plus, nothing you put on puff pastry could ever be bad.
- 2 large beets, stems removed and ends trimmed
- ½ cup balsamic vinegar
- 1 sheet puff pastry, thawed
- Olive oil
- Salt & pepper
- 2 tbsp blue cheese crumbles
- 2 tbsp chopped toasted walnuts
- Heat oven to 450 degrees. Wrap beets individually in tin foil. Place them on a baking sheet and roast 50 minutes, until tender. Remove from oven, unwrap and let cool enough to handle. Reduce oven heat to 350 degrees.
- Meanwhile, heat the balsamic vinegar in a small saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer until glaze thickens and coats the back of a spoon. Set aside and let cool.
- When the beets are cool enough to handle, peel the skin off with your fingers or a paper towel (it should peel right off after being roasted).
- Thinly slice the beets, then (if desired) cut the slices into hearts or other shapes with cookie cutters.
- Flatten out a sheet of puff pastry on a parchment-lined baking sheet. Lightly brush with olive oil, then sprinkle with salt and pepper. Using a fork, prick the puff pastry several times, so it doesn't puff up too much.
- Arrange the beet slices on top of the puff pastry.
- Bake at 350 degrees for 15-20 minutes, until pastry is puffed and golden.
- Remove from oven and immediately sprinkle with blue cheese and walnuts.
- Let cool slightly, then drizzle glaze over top. Serve immediately.
Yep, this was pretty gosh darn delicious. Please, please, please make this for your Valentine’s Day dinner! It would be great as an appetizer or even as a light meal with wine and chocolate. I know your Valentine will just love it!