Teri Rippeto, chef and owner, Potager, Denver offers this late-summer recipe because “we still have beets and arugula that time of year; plus it’s a little bit lighter and adds color to the Thanksgiving table.”
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Serves 8 / From Teri Rippeto, chef and owner, Potager, Denver. A champion of seasonal eating, Rippeto buys produce from local growers and farmers’ markets for her renowned eatery. “I’m in this business because, in our own little way, it’s a showcase for what’s in season,” she says. She offers this recipe because “we still have beets and arugula that time of year; plus it’s a little bit lighter and adds color to the Thanksgiving table.” Use your favorite pie-crust recipe for the tart shell.
4-5 ounces soft goat cheese
2 eggs
2 egg yolks
Pinch each salt and pepper
1 9-inch prebaked tart shell (unsweetened)
8-10 medium-size fresh beets
Olive oil
4 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste
1 tablespoon chopped fresh chives
1 tablespoon chopped lemon balm
Large handful fresh arugula
1. Preheat oven to 350º. With an electric mixer, beat goat cheese, eggs, yolks, salt, and pepper together until smooth. Pour into tart shell. Bake 10–15 minutes, until set. (If making ahead, refrigerate tart; bring to room temperature before serving.)
2. Preheat oven to 400º. Drizzle beets with olive oil. Place beets in a baking dish and cover with foil. Bake 45 minutes or until fork can be inserted easily. Remove foil and peel beets while still warm; skins should slide right off. Quarter or dice.
3. Whisk together red wine vinegar, olive oil, salt, pepper, chives, and lemon balm. Pour over warm beets. Cool.
4. Just before serving, toss marinated beets with fresh arugula leaves and arrange on top of tart.