As you dip the roasted beets into this delicate fondue, it will gradually turn pink. The cheese stays melted and creamy for a long time.

Prep Time

    •    Prep and cook time: 1 hour & 45 minutes
    •    Yield: Serves 2 as an appetizer

Ingredients

    •    fondue
    •    1 bay leaf
    •    1/2 tsp sugar
    •    3/4 tsp kosher salt
    •    1/4 cup whole milk
    •    kosher sat and pepper
    •    1 1/2 tbsps cornstarch
    •    2 heads Belgian endive
    •    5 whole white peppercorns
    •    1 red or pink skinned apple
    •    1 small garlic clove, thinly sliced
    •    1/2 cup plus 1 tbsp dry white wine
    •    about 1/2 tbsp extra virgin olive oil
    •    lightly toasted bread, cut into cubes
    •    3 small red beets, trimmed and scrubbed
    •    1 small shallot, thinly sliced (about 3 tbsps)
    •    6 ounces fresh mild goat cheese, crumbled
    •    3/4 pound small butterball or fingerling potatoes
    •    5 sprigs fresh thyme, plus several leaves for sprinkling on fondue

Method

1. At least 2 hours before serving, preheat oven to 375°. On a small foil-covered baking sheet, rub beets with about 1/2 tbsp. oil and sprinkle generously with salt and pepper. Bake until a knife point slides in without resistance, about 1 1/2 hours. Let cool until warm, then rub off skin with paper towels. Cut into wedges, drizzle with a little more oil, and set aside in a small serving bowl.
2. While beets are cooking, put potatoes in a pot, cover with water, add salt to taste, and bring to a boil. Lower heat and simmer until potatoes are tender, 15 to 20 minutes. Drain and set aside.
3. Make fondue: In a small saucepan over medium-low heat, combine wine, 1/4 cup water, the shallot, garlic, thyme sprigs, bay leaf, and peppercorns. Simmer gently, uncovered, until liquid is reduced to 1/2 cup, about 5 minutes.
4. Strain through a fine-mesh sieve into a measuring cup and discard solids. Return seasoned wine to saucepan and bring to a simmer over medium-low heat.
5. Meanwhile, in a bowl, whisk together milk, 1/4 cup water, the cornstarch, salt, and sugar. Whisk milk-cornstarch mixture into simmering wine. Bring to a boil, whisking constantly, until it thickens, 2 to 3 minutes. Reduce heat to low and add cheese, whisking until smooth. Season to taste with salt and keep warm.
6. To serve, cut apple into thin slices and separate Belgian endive into leaves. Slice any large potatoes in half and arrange everything, along with bowl of beets, on a platter. pour fondue into a small deep baking dish, sprinkle with thyme leaves, and set on platter.

This great family recipe is thanks to my recipes at https://www.myrecipes.com/recipe/blushing-cheese-dip