I’m embarrassed to admit that before Joy of Kosher’s #GoForTheGold’s campaign, I had never tried a Gold’s product. Surprising, yes. I knew they made horseradish, but since gefilte fish is a rarity in my cooking I never used it. Nevertheless, I was up for the challenge of using one of their many condiments in my cooking and I picked that purple jar of Borscht.
Borscht is a Jewish Eastern European soup, but I knew there were so many other things you can make with the beet mixture. In a simple jar you have flavorful bits of beets you don’t need to peel or cook. They made the perfect base for a savory appetizer and a sweet dessert.
Beet and Goat Cheese Crostini with Caramelized Onions and Chives
One of my favorite flavor combinations is beets and goat cheese. The hint of sweetness from the beets complements the creamy, distinct flavor of the cheese. In this appetizer, I added the caramelized onions and hint of chives for a truly outstanding hors d’oeuvre.
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For a simple way to stay cool this summer, try a refreshing granita. It has a smooth, velvety texture similar to sorbet and packs a lot of flavor in each bite. Try this tropical combination with the lime and pineapple, you won’t even know there are beets inside!
Great recipes here, never would have thought to use borscht to make granita.
I love the idea of that granita!
Love these recipes, so unique and flavorful.
Would love to try both!!
I would love to try both of these!
Love the beet and goat cheese combo and always looking for new hors d’oeuvre. The crositini is so nice for the summer.
I love the color of the granita!
Your granita is gorgous!
I find beets to be so purifying. Love this recipe.
I find beets to be so purifying. Love this!
Love that you took the humble beet to a new level with these dishes! Fantastic.