Featured Product: Nancy’s Organic Cream Cheese and Nancy’s Organic Whole Milk Yogurt
Ingredients
- 2-3 Heirloom Beets, peeled and halved
- 1 tablespoon Olive Oil
- Sea Salt
- Pepper, to taste
- Shallot Cream Cheese Spread (see below)
Shallot Cream Cheese Spread
- Nancy’s Organic Cream Cheese
- Nancy’s Organic Whole Milk Yogurt
- 1 tablespoon Minced Shallots
- 2 teaspoons Fresh Lemon Juice
Directions
Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper. Brush the peeled, halved beets with olive oil and place on the parchment, cut side down. Season with salt and pepper. Roast the beets for 10-15 minutes, until almost fork tender. Remove the beets from the oven and allow to cool before slicing. In a small mixing bowl, whisk together the ingredients for the spread. Top the toast with spread. Layer with sliced beets and mache greens as desired.