Seasonal Splendor

Chef Jeremy Sewall puts his new cookbook to practice at a soiree with good friends, good wine, and, of course, good food.

Roasted Beets on Toast with Whipped Goat Cheese and
Thai Basil

roasted beets

Smoked salmon on toasted brioche (left) and roasted baby beets with whipped goat cheese (right) are among the bite-size starters. photograph by kristin teig.

Serves four

Ingredients
3 bunches baby beets with tops (about 12 beets), or 3 to 4 large beets
2 tbsp. sherry vinegar
4 tbsp. extra-virgin olive oil
4 slices sourdough bread, about 1-inch thick
1/2 c. goat cheese, room temperature
2 tbsp. Thai basil leaves
Salt and pepper to taste

1. Preheat oven to 350 degrees.

2. Trim the stems off the beets but leave about 1 inch of the top on each beet. Wash beets and toss with sherry vinegar and 1 tablespoon of olive oil. Season with salt and pepper. Place beets in a shallow roasting pan and cover with foil. Roast for about 50 minutes, or until tender. (The best way to check doneness is to stab with a toothpick, which should enter with light resistance.) Let beets cool to room temperature, then carefully peel them by using a towel to rub off the skins. Cut in halves or quarters, then wrap them in a new piece of foil. If using large beets, cut into a 1/4-inch dice.

3. Whip goat cheese—either by hand or with a mixer—in a medium bowl until creamy. Season with salt as desired.

4. Brush bread with 2 tablespoons of olive oil and toast in the oven until lightly browned (5 to 7 minutes); at the same time, warm the beets in the oven. Remove everything from the oven. Spread goat cheese on the bread, place warm beets on top, and drizzle with remaining olive oil. Season with salt and pepper, and garnish with Thai basil leaves.