Colorful beet verrines

Signs of spring are popping up everywhere here in France: the mimosas and almond trees are in bloom, birds are chirping everywhere, and the road leading up to our house is dotted left and right with brilliant purple flowers. But despite the sunshine and blue skies, temperatures are cool, and I know that tropical drinks with parasols on the beach are still months away. To keep me sane while waiting for the month of June to arrive, I've been trying to add more color to our plates while still serving seasonally-appropriate dishes.

Up this week are beets, a root vegetable that doesn't often get the respect it deserves. They're great for you - high in fiber, folic acid, calcium and iron - and let's face it, how many other pink vegetables can you name? I love them not only for their color, but for their slightly sweet taste that make them the perfect addition to any hors d'oeuvre. Here, I pair them with light, fluffy goat cheese - an ideal combination, in my opinion - and top them off with a few chunks of orange to add more color.

Sébastien did not appreciate the orange, and said derisively, "It's a citrus fruit! Citrus should never be served with cheese!" He's French, so he's probably right. Together we brainstormed up a few other ideas - namely dried apricots or golden raisins - that could replace the orange. Reader suggestions are eagerly accepted.

Beet verrines

Serves 6

2-3 packaged, pre-roasted beets

1/4 cup olive oil

3 tablespoons apple cider vinegar

1 teaspoon honey

salt and pepper

1 5-oz. log fresh goat cheese

2-3 tablespoons half and half or milk

1-2 tablespoons fresh chives

1 orange (OR apricots OR golden raisins)

1. Chop the beets into small cubes. In a bowl, whisk together olive oil, vinegar and honey; add salt and pepper to taste. Add beets to the vinaigrette, stir until beets are well coated, and set aside to marinate.
2. In another bowl, combine goat cheese, milk or half and half, and chives. Stir together using a fork. Continue adding milk or half and half until the mixture reaches a creamy, uniform consistency.
3. Peel the orange and separate the segments. Using a knife or fingers, carefully remove all strings and membranes from the orange flesh. Cut into bite-size pieces.
4. Using a slotted spoon, remove the beets from the vinaigrette and place in the bottom of 6 verrines - small glasses used to serve hors d'oeuvres or appetizers. Top the beets with a spoonful of goat cheese, then add the fruit garnish.

I, personally, found the orange very inoffensive and would serve it again. Next time, though, I think I'll try out the dried apricots to appease my demanding husband.

Also, it's not very complicated to buy raw beets and to peel and roast them yourself -- but it's obviously easiest to use pre-cooked beets. Bon appetit!