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