Organic Roasted Beets and Potatoes from Kenny Sloan of Fin Seafood
SIDE DISH: ROASTED ORGANIC BEETS, ORGANIC POTATOES, TOASTED CASHEWS, GOAT CHEESE CREAMED ORGANIC SPINACH
From Executive Chef Kenny Sloan
Fin Seafood, Newport News www.finseafood.com
5 organic beets
6 each mix potatoes, medium diced
1 can of toasted cashews
2 logs of goat cheese
4 bags organic spinach
2 cups of organic milk
Half of an organic onion
3 each whole cloves
Half pound organic butter
Half pound organic flour
Pinch of nutmeg
Organic olive oil for roasting
First: Toss potatoes with oil and roast at 400 degrees for 15 minutes; next toss beets with oil and roast Beets for 30min-1hr depending on size turn oven down to 350 degrees. When cooled peel off outside skin and cut into medium cubes.
Second; blanch spinach for 10 seconds; and then shock in ice bath, squeeze dry with towel and reserve.
Third: Make béchamel by simmering milk, onion and whole cloves for 30 minutes. Then remove onion and clove. In separate pan make a roux; by melting down 1 cup of butter in your sauce pan and adding flour while stirring into butter, simmer on low for 3-5min.
Next slowly begin to add Roux 1 spoon full at a time, whisking as it boils until it becomes a thick sauce consistency. Now add goat cheese and melt into sauce. Add dry cut Spinach and a dash of shaved Nutmeg.
Lastly reheat potatoes, diced beets and cashews in sauce pan. To serve put creamed spinach in bowl and top with sauté of beets, potatoes and cashews.