Sarah Stegner's goat cheese and beets.jpg

Prairie Grass Cafe’s Beets, Plums, and Fresh or Aged Goat Cheese

Sarah Stegner is a friend of many years and one of the chef/owners of Prairie Grass Cafe in Northbrook IL. A champion of Midwest farm-to-fork and local and regional ingredients, she combines these fall ingredients into a unique and delicious dish.

  • 1 lb beets

  • 1/2 cup apple juice

  • 3/4 cup honey

  • 1 cup apple cider vinegar

  • Pinch of Sea Salt

  • Fresh Thyme sprigs (2-3)

  • 2-3 ripe plums1/4 cup goat cheese (fresh Capriole Farm)

  • 1/4 cup Chopped toasted pecans

Cook the beets in boiling salted water until they are tender. Time may vary depending on the size of the beets.

Remove the beets from the heat and run cold water over them until you can handle them. Use a towel and rub the skin off the beets.

Cut them in to bit size pieces. Mix the apple juice, honey, and apple cider vinegar together with a pinch of salt & fresh thyme. Marinate an hour or overnight.

To assemble the salad, lift the beets out of the marinade place the beets on the plate, slice the ripe plums and put them

With the beets. Sprinkle the goat cheese and pecans over the top.

 

 

 

 

 

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