BEET TARTLETTES

      If I were to pick one vegetable that I identify most with (this should be a facebook quiz) it would be beets because like me they can make a big mess. When I am preparing beets I just let go and accept the inevitable red splatters all over my clothes and don't worry about my blood stained hands. Its so worth it. Aside from being so good for you, beets are such a deeply rich and satisfying vegetable. 

      Maura the mixologist and I are planning on having a cocktail/dance party dedicated to beets. She will serve a signature beet cocktail while I prepare fun beet dishes. And dancing! The party will be called, "Can you feel the beet?" after the infamous guido freestyle number. If I had it my way it would be a freestyle-only dance party but then it would be me in Queens dancing by myself. Stay tuned for the invite.

      These mini beet tarts are one of the experimental beet dishes I am trying out for the party. I am very pleased. I roasted beets in olive oil salt and pepper, then peeled and chopped them into small pieces. In the mean time, I sauteed red onions with some thyme. I am loving thyme and beets lately. Then I took regular pie crust and rolled it into little circles and fit them into cupcake tins. In a bowl I mixed the beets with the red onions, some cream, a few beaten eggs and some grated cheese. I poured this filling into the tins and topped each one with some fresh goat cheese, then baked it for about 30 min at 350 degrees. They were really flavorful. I think next time I will sautee the red onions in balsamic vinegar, so the sweetness of the beets can be matched with a nice sourness. And I will make my own tart crust, but first I need to score a rolling pin.

      I hope you all can make it to the beet party, whenever we plan it!