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


Ingredients

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

Method

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.

Add your comment: