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“In Colorado we have four very distinct seasons. I source as much as I can from the state, so the menu changes all the time—not only to reflect that, but also to reflect what’s available from the small ranchers and growers I rely on. We can get beets and goat cheese almost year-round. I coat the cheese in fines herbes—a traditional French blend of chervil, chives, parsley, and tarragon—so they’re covered in green. We serve beets and goat cheese together in plated dishes at the restaurant, so it was a natural progression to turn them into more of an entertaining appetizer. If you feel like the skewers need a little moisture, just drizzle them with your favorite vinaigrette.”
Who Kelly Liken, chef/owner
Where Restaurant Kelly Liken
12 baby beets
2 tablespoons olive oil
1 pinch salt and pepper
1 pound fresh goat cheese
¼ cup each chopped chervil, chives, parsley, and tarragon
1. Preheat oven to 400 degrees. In a roasting pan, toss beets (skin on) in olive oil, then season with salt and pepper. Cover with foil and roast until tender, about 20 to 30 minutes. When cool enough to handle, peel beets by rubbing them with a paper towel, then cut in half.
2. Mix herbs together on a plate. Roll cheese into bite-sized balls, then roll in herbs. Skewer one beet and one cheese ball on each toothpick.
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