When Han Feng develops a menu for a dinner party, she focuses on balancing colors as well as flavors and textures. For her gorgeous riff on the classic combination of beets and goat cheese, she tucks the creamy cheese between magenta-hued disks of cooked beet and adds a light soy-sauce dressing.
More Purple Foods
1 tablespoon minced chives, plus 3 tablespoons chives cut in 1-inch lengths
Salt and freshly ground pepper
2 tablespoons turbinado sugar
2 tablespoons unseasoned rice vinegar
2 tablespoons light soy sauce
Extra-virgin olive oil, for drizzling
How to Make It
In a large saucepan, cover the beets with water and bring to a boil. Simmer the beets over moderate heat until tender, about 1 hour. Drain and let cool. Peel the beets and slice them crosswise 1/4 inch thick; you'll need 64 slices.
In a small bowl, blend the goat cheese with the minced chives and season with salt and pepper. Arrange 32 beet rounds on a work surface. Dollop a teaspoon of the goat cheese in the center of each round and top with the remaining 32 rounds; press lightly. Transfer the beet ravioli to plates or a platter.
In a small bowl, combine the sugar, vinegar and soy sauce and stir to dissolve the sugar. Spoon the dressing over the ravioli and drizzle with olive oil. Garnish with the chives and serve.
The cooked beets and seasoned goat cheese can be refrigerated separately overnight.
The tanginess of goat cheese pairs well with Sauvignon Blanc, and particularly with lightly grassy, herbal Sancerre, from France's Loire valley.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.