Beet Tartare with Saga Crumbled Blue and Cranberries
Saga Blue cheese and cranberries bring this appetizer recipe to life. Enjoy it as an appetizer with a small bouquet of greens or serve a spoonful on the tip of Belgium endive for a cocktail party.
Makes 8 servings
2 tablespoons olive oil
1 tablespoon orange juice
Juice from beet
6 mint leaves, thinly slice
1 pound beets, (approx 5) trimmed and washed
3 tablespoons olive oil
2 green onions, minced
2 tablespoons chopped parsley
2 teaspoons Greek yogurt or mayonnaise
1 teaspoon sherry vinegar
1 teaspoon grated orange peel
1 teaspoon finely cut mint
Salt and pepper to taste
4.4 ounces Saga Blue Cheese with Cranberries
Salad greens, optional
1. Heat the oven to 400ºF. Roast the beet until tender, about 1 hour.
2. Remove and when cool enough to handle, peel off the skin and transfer to a food processor. Process until just chopped.
3. Transfer beets to a bowl and combine with green onions, parsley and Greek yogurt. Season with vinegar, orange peel, mint, salt and pepper. Cover and refrigerate for at least 30 minutes.
4. Fold in Blue cheese and spoon heaping mounds onto a plate, serve with greens and decorate with drizzle of dressing.