Beet, Citrus and Mache Tapas

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


About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

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