Beets With Spiced Cheese.
Here is a representation of my efforts to reproduce said beets for my dear husband last night.
The humble beets. Choose ones small enough to be cut into bite-size slices.
Boil beets in water until soft, but not too soft. The water turns deep red.
Of course, one could use canned beets, but celebrity chef Jamie Oliver would not approve.
Slice to no more than 1/4 inch thick and garnish with spiced cheese.
Boursin would be perfect, but I used Philadelphia Cream and basil leafs here.
Where's my lemon juice?
The not so willing taster. "You know beets are not my favorite!"
The reaction. A picture is worth a thousand words.
Needless to say, I ate all the hors d'heurves for supper along with my meat kabobbs.
They were sweet and delicious and I heartily reccommend them to those who do not have prejudices against them.
Oh, and by the way, here is your standing invitation to cocktails aboard M/V Steadfast next winter. Unwritten rules apply. :)