Photographs by Angie Norwood Browne
Beet, citrus and mache tapas
2 medium size red beets
2 medium size yellow beets
2 blood oranges
3 mandarin oranges
2 oz. Pt. Reyes blue cheese
½ cup mache leaves
1 T. red onion, finely chopped
black pepper, coarsely ground
To roast the beets:
Preheat oven to 400 degrees. Trim and wash beets. Wrap each in tin foil and place on a cookie sheet. Roast 40 minutes to an hour, until completely tender.
Unwrap and cool. When cool, cut into ¼ inch slices.
Remove peel from oranges with a small knife, cutting the top and bottom off first. Set fruit on a flat surface and remove side portion by cutting in downward curving strips to expose flesh. Cut in ¼ inch slices and set aside.
Gently wash and dry mache leaves. Slice blue cheese into thin slivers.
Assemble the tapas:
Make small stacks, using a beet slice as the base, followed by a slice of citrus (have fun varying the beet and orange combinations). Top each stack with a few mache leaves and a sliver of blue cheese. Arrange on a serving plate, and
garnish with red onion and/or pepper. Finish off with a light drizzle of olive oil.
Recipe and Food Styling by Patty Wittmann