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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15 Minute Side: Pancetta & Peas


This easy peasy side is a show-stopper. It has just six ingredients, one of which is pancetta. It also can be ready in around 15 minutes, which means you can make this just as easily for your next party as you could for dinner tonight.


Pancetta & Peas
Serves 4

1/4 c. shallot, finely chopped
2 slices pancetta, chopped
1 sprig of thyme
1 bag of frozen peas
1 tsp. red wine vinegar
1 tbsp. extra virgin olive oil
Salt and pepper

Heat a non-stick skillet over medium. Add the pancetta. Cook until crisp about 5 minutes. Remove with a slotted spoon and place on a paper towel lined plate. Add in the shallot and thyme. Cook until they are soft. This should take about 5 minutes. Pour in the bag of frozen peas and add the red wine vinegar and extra virgin olive oil. Cook for about 3 minutes more or until the peas are warmed through. Season with pepper. Add salt if you’d like, although I found I didn’t need it.


Parm Topped, Whole Wheat Biscuits


A few years ago, I stumbled on to a big secret. Biscuits are very easy to make.

Did you know that? For years, I’d been lead to believe that there were a lot of tricks to it, but really the rules are very simple. Keep the butter (or fat) cold and don’t overmix the dough.* That’s it.

In this particular recipe, I use a mix of white and whole wheat flour and sub in coconut oil for butter and raw honey for sugar. The result is lightly sweet and hearty.


Also, one of the great joys of making biscuits is that they freeze beautifully. Bake only the ones you need for the evening. Then, take the rest and put them in a small pan lined with wax or parchment paper. Put it in the freezer. Then, once frozen, remove them from the pan and place them in a bag. Now, you can bake a batch whenever the mood hits.


Parm Topped, Whole Wheat Biscuits
Makes around 14 biscuits

1 c. white flour
1 c. wheat flour
1 tbsp. baking powder
2 tbsp. raw (or regular) honey
1/4 tsp. baking soda
1 tsp. salt
6 tbsp. coconut oil, chilled (If it gets too firm in the fridge, microwave it in 10 second increments until it is scoopable.)
1 c. buttermilk
Freshly cracked black pepper
1/2 c. and 2 tbsp. Parmigiano-Reggiano, divided

Preheat the oven to 450 F. Line a baking sheet with parchment paper.

In a food processor, add the flours, baking powder, honey, salt, pepper and baking soda. Pulse to combine. Then, add the chilled coconut oil and process until incorporated throughout. You want it to be evenly distributed.

Next, add 1/2 c. Parmigiano-Reggiano. Pulse a few times to combine. (You may need to scrape down the sides.) Then, stream in the buttermilk with the machine turned on. Scrape down the sides, if needed. When a dough forms, stop the machine to avoid over mixing it.

Either flour your countertop or spoon some on to a sheet of parchment paper. This dough is very sticky. Dump the contents of the food processor onto the paper. With floured hands, begin to lightly flatten the dough. Essentially, you’re working to create a sheet of dough that is about an inch thick. Now, use a biscuit cutter or a drinking glass to punch out the biscuits. As you remove each one, add them to your prepped baking sheet. When there are no more spots to create biscuits, take the dough and mound it together again. Press it out into a one inch layer. Continue to do this until you are out of dough.

Before putting the biscuits in the oven, top each with a light sprinkling of cheese. Put in the oven and bake for 10 to 12 minutes or until golden.

*This is completely valid, unless you were raised in the South by an amazing cook. Then, it is my understanding there are a lot of rules. Most of which span generations.