Beets with Honey and Goat Cheese

Beets with Goat Cheese and Honey - Missalaneyus

So, I have beets for you today, which I’m sure is disappointing for many of you, but please, hear me out.

These beets are peeled and sliced thinly. Then, roasted in a hot oven. They’re served with a drizzle of honey and sprinkling of goat cheese. The combination is addictive. Really. I swear.

Beets with Goat Cheese and Honey - Missalaneyus

Here’s some proof:

These made Ellie give up her hatred of beets (well, at least the golden variety – red ones are still not tolerated).

Not enough? Well, if it helps, I was first served this dish about two years ago, and every time I pass beets I want to make this.

Give it a try and thank me later.

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Mother’s Day Brunch


I hope you’re not tired of brunch yet, because I have a great option for Mother’s Day here today. This one features crispy, rosemary roasted potatoes; goat cheese and chive studded scrambled eggs; sweet strawberries; and bacon. And, it takes an hour to make. Anyone could do this. But, it looks really fancy. Doesn’t it?


For the table, I used a chevron runner I got at Paper Source for Bellie’s birthday several years ago. Then, I stacked teacups on top of each other and floated a single rose inside. The napkins are from this Crate and Barrel set, and I love how cheerful and versatile they have been.


Game Plan
If your guests are coming at 10:00 AM….

9:00 AM – Start the potatoes.
9:15 AM – Slice the strawberries.
9:35 AM – Begin crisping the bacon.
9:45 AM – Start on your eggs.


Mother’s Day Brunch Menu for 4 Adult and a Toddler

Scrambled Eggs with Goat Cheese and Chives (See below)
Bacon (Crisped in a pan. Make sure not to crowd the pieces.)
Strawberries (Slice strawberries and toss them in 1 tbsp. of regular or vanilla sugar)
Roasted Rosemary Potatoes (See below)


Scrambled Eggs with Goat Cheese and Chives
12 eggs
2 tbsp. or so of skim milk
Freshly cracked black pepper
1 tbsp. goat cheese
1 tbsp. chopped chives (I like to just snip it with kitchen shears.)

Whisk your eggs with milk, salt and pepper. Then, cook over medium low heat in a non-stick pan. Right before they’re set, crumble in a tbsp. or so of goat cheese. Fold it in, incorporating it. Remove from the heat immediately. You don’t want to overcook them. Then, after placing the eggs in a serving dish, add a tbsp. of chopped chives.


Roasted Rosemary Potatoes
Adapted from Serious Eats
2 1/2 russet potatoes
Freshly cracked black pepper
3 tbsp. extra virgin olive oil.
3 sprigs rosemary

Preheat the oven to 500 F and line a baking sheet with aluminum foil. Cut the russet potatoes into 1 1/2 inch pieces. Add them to a pot filled with water. Salt the water. Bring it to a boil over high heat. Boil for about 5 minutes. Drain the potatoes and then, transfer them to a large bowl. Add the oil, salt and pepper and combine. (Use more salt than you think you need.) Dump the contents of your bowl onto the sheet pan. Spread them around, so nothing is overlapping. Place the rosemary on top. Roast for 20 minutes. Then, remove the pan from the oven and flip your potatoes. Roast for another 15 to 20 minutes.


Shrimp, Pineapple, Strawberry, Almond and Goat Cheese Salad

Last month, my in-laws came to visit. They wanted to see us. Oh, who am I kidding? They wanted to snuggle the baby. While they were here, they did a lot of that, but they also sent me to the mall with my mother-in-law (Hi Kim!). We stopped for a ladylike lunch at the Nordstrom Cafe and both tried the special. It was this really delicious shrimp, strawberry and pineapple salad. The flavors were fresh and fun. I loved it and couldn’t get the meal out of head. After a few tries, I landed on my own version of this summery salad. Continue reading