A couple of weeks ago I peeled back the plastic on one of our low tunnels and discovered a small but healthy stash of golden beets. I was surprised at the way these beets had weathered the cold. The variety is BOLDOR and you can purchase the seeds from Territorial Seed Company. I don’t know about you, but I’ve had less than great success growing golden beets in the past. Boldor is one of my favorite new crops of 2016.
My wife Catherine began researching recipes as soon as I brought the beets into the house. She discovered a recipe for a savory tart, combining beets, goat cheese and walnuts. It was so good that we made a second tart a couple of days later. The recipe comes from “Bistro Cooking At Home” by Boston chef, Gordon Hamersley. We have enjoyed recreating recipes from this cookbook for nearly fifteen years. Catherine especially loves the dough recipe for this tart; easy to work with, etc.
Here is a link to the recipe: Gordon Hamersley’s Beet, Goat Cheese and Walnut Tart.
We made a couple of changes. The most obvious is substituting golden beets for the red beets listed in the recipe. The other substitution was leeks instead of onions. We had them, so we used them. You know what? I like savory tarts, especially when the ingredients come from our own garden.
All the best,
Greg Garnache
