
Beet and Tomato Ragout with twice-baked goat cheese soufflés and baby bok choy

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Beets and goat cheese show up together so often that Ive even had them paired in quesadillas. Here they meet in a beet ragout with goat cheese souffles and baby bok choy. If your beet greens are plentiful and in good shape, use them instead of the bok choy. The ragout can be made vegan by using oil rather than butter and replacing the goat cheese souffle with black rice or wild rice. I might start this supper with a cream of leek soup and end with frisee salad. Sparkling Italian Prosecco or Spanish Cava will stand up to the high, lively notes of the beets.
ingredients
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serves: 4
2 tablespoons butter
1 medium red onion, finely diced
1 tablespoon tomato paste
1 tablespoon brown sugar
2 tablespoons chopped tarragon
1 small garlic clove, minced
4 large red beets (peeled and cut into irregular 1/2-inch dice)
1 cup diced tomatoes and their juices, fresh or canned
sea salt and freshly ground pepper
balsamic or aged red wine vinegar to taste
Twice-Baked Goat Cheese Soufflés (prepared up to the second baking)
3 small baby bok choy, slivered lengthwise
Servings Per Recipe: 4
Amount per Serving
Calories: 208
- Total Fat: 7.3 g
- Saturated Fat: 3.9 g
- Trans Fat: 0.2 g
- Cholesterol: 15.4 mg
- Sodium: 645.3 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 9.9 g
- Sugars: 19.4 g
- Protein: 11.9 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012